• Determine the number of people that you plan to serve and allow 1 1/2 lbs. of carcass weight per person. This will tell you the amount of pork to purchase. To estimate the cooking time, allow 1 hour per 10 pounds of pork.
    • Our M-251B Add-On Rotisserie will use about 30 lbs. of charcoal to start the fire and an additional 10 lbs. of charcoal per hour during the cooking process will be used.
    • Do NOT use an automatic charcoal lighter or starter. We suggest the natural lump type of charcoal to be your best cooking source.
    • 75 lb dressed pig = approx. 30 lbs cooked chopped pork = 50 guests
    • 100 lb dressed pig = approx. 40 lbs cooked chopped pork = 65 guests
    • 125 lb dressed pig = approx. 50 lbs cooked chopped pork = 85 guests
    • 14 lbs uncooked shoulder = 10 lbs cooked 6-7 hours = 10 guests
    • 6-7 lbs. uncooked Boston Butt = 3 lbs. cooked 3 1/2 - 4 hours = 6 guests
    • 14 lbs. uncooked ham = 6 - 7 lbs cooked 6-7 hours = 10-15 guests
    • Purchase your pig from a state inspected establishment. Typically, a 7 day notice for a local super market, grocery store or meat packer is necessary to ensure that your pig is ready when you need it.
    • Ask the butcher to remove the eyes and have the pig ready for roasting when you pick it up.
    • Meat thermometer to ensure a 170˚ internal temperature.
    • Burn barrel container to start coals in
    • Spray bottle of water to prevent flare-ups.
    • Sturdy table for the catch-all items and final carving
    • Sharp knife or meat cleaver for chopping
    • Chopping block
    • Paper Towels
    • Aluminum Foil - lots of it.
    • At least 2 pair of thick rubber gloves for handling the pig - This is a 2 person job!
    • Clean apron
    • Container for sauce - allow 2 quarts of sauce per 75 pounds of pork.
    • Chicken wore for tying the pig to rotisserie spit.
    • Pliers for tightening the chicken wire during the cooking process.
    • Extension cord with UL approval for outdoor use and grounded 3 prong plug.
    • Prepare the pig by washing it inside and out. Give particular attention to the ears, snout, and feet.
    • Place a block of wood between the jaws and thoroughly salt the inside of the cavity.
    • If you wish to stuff the pig, now is the time to do it. Stuff the pig's cavity with whole Italian sausage inks and whole, cleaned fryer chickens, bread stuffing, sauerkraut or whatever you feel like putting in there.
    • Sew the cavity opening closed with butcher's string to keep the stuffing in place during the cooking process.
    • Place a support bar clamp (dog bone) on the spit and tighten.
    • Place a skewer on the spit and tighten.
    • Run the spit through the center of the pig running the skewer into the pig.
    • Place the support bar through the bottom of the dog bone clamp.
    • Place the second dog bone clamp over the spit and support bar and secure.
    • Tie the pig's feet to the bottom support bar.
    • Carefully anchor all parts of the carcass to the spit by balancing and securing it with wires or chicken wire. This will require 2 strong people.
    • Since the back and loin area cook most rapidly, the pig must be secured in such a way that it will not flop about and break as it approaches doneness.
    • Tie the legs to the support bar and cover the tail and ears with foil to prevent charring.
    • The rate of cooking can be adjusted somewhat by varying the fire - hotter in the ham and shoulder and less hot in the loin.
    • The charcoal briquettes should NOT be directly below the spit. We suggest 30 lbs, of charcoal to start. Do not use the self starting type of charcoal.
    • Arrange the charcoal the length of the pig in two rows, about 12-15 inches apart. Either position a drip pan or lay a mound of sand directly under the pig to catch the grease dripping from the pig as it cooks. Fat dripping directly into the fire can cause a burst of flame that could char the outside of the pig.
    • You will need to add approximately 10 pounds of charcoal per hour of cooking time. It will help if you have a separate barrel or can to start the charcoal in so you are only adding its charcoals to the fire pit as it cooks.
    • Make sure the rotisserie is NOT plugged in.
    • Put the hot coal covers in place.
    • Set the mounted pig on the rotisserie frame.
    • Attach the rotisserie drive chain and securely tighten the chain by adjusting the motor and tightening knob.
    • Place the chain guard over the drive chain.
    • Plug the motor into a UL approved, outdoor extension cord or outlet.
    • Turn motor on and remove hot coal cover to begin cooking.
    • To prevent serious injuries, the chain guard must be in place on all M-251 and M-35 Rotisserie units. Do NOT operate these units without the safety guard in place!
    • Electric motor must be plugged into a ground fault protected outlet and if an extension cord is being used, it must be a 3-prong, grounded, UL approved for outdoor use extension cord.
    • Rotisseries generate extreme heat and are mechanical devices. Keep children away at all times.
    • Do not exceed 225˚ cooking temperature for the first two hours of cooking. Allow 1 hour of cooking time for every 10 pounds of pork. An internal temperature of 170˚ must be reached.
    • Have additional coals started outside the grill, ready to be added, as needed to maintain the proper temperature.
    • As the pig roasts, it shrinks, so have tools handy to tighten the wires or chicken wire. It is also important to fill a spray bottle with water to put out any flare-ups among the coals.
    • As the pig nears doneness, place a meat thermometer, or two of them to be certain, in the center of the "ham" of the pig, making sure not to rest the thermometer against any bone or spit rod.
    • When the thermometer registers 165˚ - 170˚, your pig is ready to transfer to the carving area.
    • Let the pig sit for 20 minutes prior to carving.
    • Have a large surface for carving such as an old card table or a heavy board, well covered with heavy duty aluminum foil.
    • The meat should literally fall off the bones, relieving you of a lot of carving.
    • Slice and chop the meat and serve with barbecue sauce, sandwich buns, cole slaw and your favorite side dishes.
    • Enjoy!
  • Big John has the right product for your Pig Roasting needs
    5' Combination Grill & Rotisserie
    with Black Powder Coat Finish
    5' Add-On Rotisserie
    with Black Powder Coat Finish
    5' Lowboy Rotisserie frame, with Black Powder Coat Finish, is welded directly onto the charcoal firebox.
    OV-5 Oven
    Removable panels designed to fit the
    M-251B Rotisserie, provide consistent heat to significantly reduce fuel costs
    and cooking time.
    Towable Charcoal Rotisserie
    Goes anywhere. Easy to use and
    produces excellent results.
    E-Z Way Towable Roaster
    The easy way to do a pig roast. Open the hood, place the pig inside, fill the trough with wood chips, ignite it and walk away.