Throw a Pig Roast

History of Pig Cooking

The tradition of pig roasting spans cultures across the globe, from China and the Philippines to the United Kingdom, Spain, and Puerto Rico. Even within the United States, different regions season and cook their pigs in various manners. Hawaii wraps their pigs in banana leaves to keep the meat moist, and Florida uses an orange juice based marinade. Traditional side dishes, dry rubs and sauces vary greatly.

To Spit or Pit?

There are two main types of roasting: spit roast and pit roasting. A La Carte uses both methods for pig roast catering. Open spit roasts or whole rotisserie roasts require a stoked fire beneath the pig, where the pig is constantly turned and basted throughout the cooking time. This is the preferred method for “spanferkel” the German style pork flavored with honey, ginger and dark German beer. (Looking at you, Joerg!) Spit roasting also gently flavors your pig with the scent of smoke, so if you’re looking for barbecue, you want your pig on a spit.

Instead of digging a giant hole for each party, A La Carte uses La Caja China roasting boxes for pit roasting. (So does most of Hawaii based on the number of places you can get one.) Natural charcoal is fired on top of the box, creating intense heat and cooking the pig beneath it. Although the La Caja China sounds Chinese, it originated in Cuba. It also goes by the nickname the Cajun microwave and is sold from Slovenia to Canada.

Pit roasting or box roasting does not impart a smokey flavor to your pig, just pure porky goodness.

Pig Roast Catering

A La Carte did a wedding last spring that featured a box roasted pig during the cocktail hour. It was set up for old fashioned pig picking, which is where each guest selects the pieces of moist meat and crunchy skin they want, and pull ’em. While guests assembled under a giant oak tree for the ceremony, the breeze carried the mouthwatering smell of pork across the meadow. You know it’s good when your guests hit the roasted pork before the bar!

We haven’t even talked about the pork skin yet. Crispy, cracklin’ grab-for-more deliciousness.

At this point, you’re probably ready to host your pig roast. The size of your hog depends on the number of guests and type of party you’re planning. The day of your event, an A La Carte Events & Catering chef arrives early with your pig to set up his cooking station. He times your pig to be ready to eat at exactly the right moment. Click here for pricing and suggested side dishes for your theme, whether it’s a Hawaiian luau, Cajun, Southern, Cuban or something all your own.