The second installment of my one-photo posts entitled “Spit-Roasted” is about spit-roasted pig. The first spit-roasted post was a picture of pork shoulder chunks on an oven rotisserie. This time, I’ve gone whole hog by impaling a whole hog. The pig, along with a couple of legs from another pig, were roasted in the open air of the countryside over applewood logs. The “Bain de Soleil”-burnished skin is a result of the slow roasting over wood and basting from my herb brush.
spit-roasted pig
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Great photo, guys. How long does it take to slow roast a beast of that size?
Oh, by the way, thanks for getting that old Bain de Soleil jingle stuck in my head.
Thanks Steve. Not too bad, a few hours, or half a day, or a whole day–somewhere around there. Usually, it takes about a half-keg–when that’s finished, the pork is ready.
I’m thinking there must be more photos, and you need to be posting them.
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