How to Roast a Pig on a Spit | Suckling Pig over Open Fire - Cooking Lechon

In this video, we show you how to cook a pig on a spit, touching on all of the important steps like brining pork, scoring the skin, fire management, and what temperature pulled pork is done. This all started when my neighbor told me he wanted to cook a pig... so we did it! It was a ton of fun and the whole block was stopping by and eating. Once the pig was fully cooked, we rested it for about 45 minutes before pulling. This allowed the meat to soften and the juices to reabsorb. Then we pulled the pork and finished it with a little cider vinegar and a touch more seasoning. The addition of the acidity cuts through the richness of the pork and really brings out that sweet smoky flavor. *Timeline Snaps* 0:40 Prepping, Seasoning and Brining Pig 3:04 Putting a Pig on a Spit 4:58 Sewing the Pig 6:59 Scoring Pig Skin 8:14 Loading Pig on Rotisserie 8:44 Fire Management and Indirect Cooking 10:00 Internal Temperature and Crisping 11:06 Pulling Pork and Finishing **Pork Brine** 2.5 cups water 1 cup brown sugar 2 tablespoons kosher salt 3 cloves garlic, gently crushed 1 sprig rosemary 1. Combine all ingredients in a bowl and whisk until the sugar is dissolved 2. Place the mixture in the fridge overnight 3. Strain and store in the refrigerator until ready to use ***Tools For Doing a Pig Roast at Home*** Brine Injector https://amzn.to/3XF0bSa Trussing Set https://amzn.to/3YSopcz Scoring Knife for Skin https://amzn.to/3YDve2e Hardwood Charcoal https://amzn.to/3xoETgY Rotisserie Grill https://amzn.to/3XFgdeF caja china suckling pig street food cooking pitmasterx