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The rib cage should open slightly. Step 3 - Go back to the tail, use the bone saw to start cutting the backbone near the pelvis, once you have a cut started, switch to the knife.
Place you knife horizontally along the backbone, and pound the back of the knife with the hammer a few times. The vertebrae are surprisingly soft, and the blade should cut right through.
Repeat this process several times, each time cutting through vertebrae. The pig should start to lay flat. Make sure that you don't cut beyond the vertebrae - it's easy to cut too far and come out the top of the pig.
This will make an unsightly hole. When you reach the back of the head, you have a choice to make. The pig will lie flatter and cook better if you cut the back of the skull in half with your saw.
It's possible that this last step might be too much for some people. If so, skip it, but your pig won't cook quite as evenly.
Once the pig is butterflied, cover the interior with kosher or rock salt and your rub of choice, and place into the pig rack. I don't have a favorite rub recipe, so I just use Tony Chachere's rub, available at your supermarket.
If you have a marinade injector, this is a good time to juice up the pig with your marinade of choice. If you want to butterfly the pig the night before the roast, simply rack the pig, and fill the bottom of the roaster with ice.
Unless you live somewhere really warm, that should keep it cool until the roast. Prior to the pig roast, assemble your roaster and make sure all the parts are there.
If this is an annual pig roast, you may have forgotten or lost parts along the way. If you built a roaster, hopefully you will know how to operate it.
If you bought one, follow the instructions that came with it. In general, you want to set it up on a level surface, away from anything that could catch on fire.
If the bottom tray has a drain, make sure the drain is downhill, otherwise, you will have a couple of gallons of pig grease to deal with later.
Set up your firewood pile nearby, so that you don't have to stray too far to get it. Locate your thermometers, and make sure they work, placing them inside the roaster as needed.
If you have not mounted the pig in the cooking rack, that's the last thing to do prior to starting the fire.
Once inside the cooking rack, place the pig into the roaster, and install thermometer probes. Make sure that pig is bone side up for the first part of the cooking.
This allows us to crisp the skin when we flip the pig. If you didn't already do it, shake a couple of cups of kosher salt onto the pig, follow that up with your rub.
If you don't have a favorite rub, just use Tony Chachere's Creole Seasoning. With the pig inside the roaster, put the lid on and build a fire on top.
I like to build two small fires on either end of the fire tray. Remember at this point that you have lots of time, and can build the fire slowly.
Your goal is to keep the roaster temperature between and You can control the heat in the roaster by spreading you coals out and adding wood to make it hotter, or by forming piles at either end with the coals to make it cooler.
Use hardwood firewood to build a fire, not charcoal briquettes. It has been my experience that over the 8 or so hours the pig takes to cook, the briquettes build up too much ash, which slows the cooking.
Hopefully, you have a wired thermometer installed in the pig. It needs to be placed in the shoulder or in the leg - find the thickest part of the pig, and put the thermometer there.
I have a nice one which displays air temperature and pig temperature. However you do it, you need to have a way to remotely monitor the temperature of both the roaster and the pig.
The roaster should only be opened twice, once to flip, and once to eat. No peeking, no exceptions. Once the pig reaches about degrees, it's time to move on to the next step, flipping!
Flipping the pig is important for even cooking, and allows you to crisp the skin prior to removal. If the pig was skin side up the entire time, the top would be burned beyond recognition.
Once the pig reaches around or so, I like to flip it. Have welding gloves and a friend handy. Remove the fire tray, flip the pig, and put it back.
Do this step as quickly as possible to keep as much heat in as you can. Make sure that the thermometer probes are correctly placed before putting the fire try back on.
After flipping, the pig temperature may drop, and it may take an hour for the temps to start rising again. It's ok. It takes a while for the heat to get through the skin and fat on the top side of the pig.
When the pig reaches degrees, get it out of there! Add as much pepper as you prefer. Once the pig is roasted to degrees Fahrenheit and allowed to rest, bringing the meat up to F, serve the animal as-seasoned, or add a sauce.
You might make your own barbecue sauce or try something less-expected, such as an apricot or mustard-tarragon sauce.
Try serving the pork with a chutney that picks up some of the spices that went into your original brine to pull the flavors together.
Kathryn Roberts has worked in the culinary industry for nearly a decade in various roles, including pastry chef and bakery manager.
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