Pig Roast!

I don't want to say it was fantastically easy, but honestly, it was fantastically easy!

Claire and I picked up the pig on Friday just over the line in Pennsylvania. Brought it home and I used the old faithful machete and hammer trick to crack the spinal column and the head. He was about 70 lbs dressed weight.


Then we made the marinate with a cup of lemon juice, 1 cup lime juice, 2 cups oj, 5 heads of garlic, 6 handfuls of crushed fresh oregano, 3 tbl salt, and 3tbl cracked black pepper. And poured it over the pig in the basement.

Then we built the pit!

The next day I got up early and took Kima to the kennel, and Sean showed up with the hacksaw around 11. We made the pig holder and got the fire started.




We brought him up from the basement and wired the pig holder around him.



And put him on the fire.


Halfway through we flipped him (adding 1/2 bag of charcoal every 40 minutes).



Mmm, juicy!


Even babies like piggies!