Well, here recently some family and friends and I gathered for a second annual party. The centerpiece of the do is a whole roasted pig. I got the general directions off the web, from these guys. In order to spare the sensibilities of more squeamish guests, we left the head with the processors and took off the feet. One nice thing about living in the Southwest, it isn't all that hard to find some place where "vende marrones" is advertised.
The directions call to build a roaster out of cinderblock, lined with some foil. You butterfly the pig and then fix it into a rack that goes on top of the roaster. Small fires in each corner provide heat and more foil over the top helps keep the heat in. The pig was marinated overnight in a mojo of sour orange, garlic, black pepper, salt, and oregano. More garlic is studded through the meat. Last year, I got too aggressive on the fire and charred the skin of the pig, although the meat came off the bone fork tender and well rendered of any fat. This year, I kept the fire down too low, resulting in roast pork with a nice flavor that had to be cut off the bone, rather than falling off. Also, the skin was a bit under-done to enjoy as a crispy treat.
Only one solution to the problem. Now that I've bracketed either end of done, a third try is required to get to "just right". Regardless of the state of the pork, it was a nice party with plenty of good folks, food, beer, wine, water, laughter, and all those other things necessary to a good life.
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