Rotisserie pig is a great way to feed a large number of people. Instead of standing by the BBQ grilling steak or burgers to order consider the rotisserie pig to please the crowd. This could be a stand alone dish or part of our famous Hawaiian-luau menu.

We set up the rotisserie at your location hours in advance complete with the pre-prepared whole pig and then get things started. While we are based in San Diego we have set up rotisserie pig in areas such as Temecula, Orange County and many other places in-between.

If you’ve never roasted a whole pig or attended a pig roast, we can’t recommend it more strongly. It’s guaranteed to be the highlight of your summer, and you’ll become a local hero.
Just be sure to keep the invite list under tight control and limit the number of extra guests people are allowed to bring. Once word of a rotisserie pig roast starts spreading, you’ll literally have strangers coming in off the street for a sample.

Thinking of tackling this yourself? Consider the following.

Where will you source your pig from and what size should you get (the bigger it is the longer it takes to cook)?

The actual amount of meat that is edible after you are done cooking the rotisserie pig is actually much smaller. A general rule of thumb is that after all is said and done you will get to eat about 40% of the total weight of your cooked rotisserie pig.

To make the math easy, that means that a 100 lb pig would result in approximately 40 lbs of roasted pig meat. With your average guest normally eating just over about a half pound of meat, you could expect the resulting 40 lbs of meat to feed about 65-66 guests.

Can you find a spit big and strong enough to handle a rotisserie pig?

The biggest piece of equipment you’ll need is the spit itself. While there are many that can handle a chicken or a small lamb you really need to make sure that you find a machine that can handle a 100lb pig rotisserie!

Who will clean and gut the pig and prepare it ready for loading onto the rotisserie?

The most crucial step is securing the pig to the spit. Dead pigs are heavy, and unless they are extremely well secured, they have a tendency to flop around as the spit turns if you don’t secure them properly.

Coal or gas, direct or indirect heat?

Your whole hog needs to cook over indirect heat. Setting the rotisserie over direct heat will cause the hot coals to char the skin before the thickest cuts ever reach the necessary USDA-recommended internal temperature.

Who is going to oversee the whole cooking process?

This person needs to make sure that the rotisserie pig is properly cooked and then properly carved once ready. It’s important to keep a close eye on the fire at all times. Fluctuations in temperature could result in longer cooking times. The pig will shrink as it cooks, which means you may need to secure the animal with additional twine should it begin to slip on the spit. Baste with fat should any part of the pig look dry. As the pig cooks, you’ll begin to see the skin change color, from a light pink to a caramel color to a mahogany when approaching doneness.

So as you can see it’s no easy task. We have been doing this in San Diego for years and have custom built environmentally friendly machines designed specifically for rotisserie pig. If you want to cater for those folks who don’t eat pork not to worry. Take a look at our rotisserie lamb and our rotisserie chicken offerings as well.

If you want an idea of the flavors contact us to arrange a tasting in our San Diego tasting room or at one of our deli events at our San Diego offices.

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