Welcome to Whole Pig Roast

Have you ever roasted a whole pig?

Would you like to know how to?Whole pig roasted on a grill

At Whole Pig Roast we share tips and experiences on roasting a whole pig. Do you have any of these questions?

  • Should a pig be roasted on a spit (mounted on a big pole and rotated over coals)?
  • Can a pig be laid out flat over a grill?
  • What size pig is good for a party?
  • Should the pig be served with the head on or off?
  • Where can I find a whole pig?
  • Should I hire someone to roast a pig?
  • How long does a pig take to cook?

These questions and plenty more will be answered here. Keep checking back for more articles and tips. Feel free to leave comments with questions or your experiences. This is a fun website for those wanting to throw a party that is more than the average cookout! Enjoy it!

  1. Ed & Sandi Gales


    We can’t wait for the 2012 Pig Roast at your lake home!!! Sandi is making a “home-made” bread to bring for the occasion.
    See you there!!!
    Ed & Sandi Gales

  2. Hi there,
    We would like to try the roasted pig for a small group of 6
    Just to try it and then further down the line try it for a party.
    Could you let us know how this works and also about pricing?

    Thank you,

    • RC,
      It sounds like you are looking for someone to cater this event for you. If so, do a Google search for “pig roast caterer” in your vicinity to find someone. Decide before you talk to the caterer if you want to provide side dishes and such or if you would prefer to have them handle the entire event. Since they would be cooking the pig, to have them handle everything would probably not be much more. And you get to enjoy the party. Good luck and have fun!
      — Jim

  3. Roasting a hog on spit can make hog roast dish very tasty. This is a good initiative for providing suggestions of making very tasty hog roast dish.

  4. Hi there, I am looking into doing a pig roast for my husbands surprise 30th Birthday party. I am not really sure if I could do a authentic Hawaiian pig roast in upstate NY or not. Could you give me some tips on what steps I should take.

    • Theresa, what a great birthday surprise that will be! I hope his birthday isn’t until the ground thaws out a bit. Digging a pit for a Hawaiian style pig roast in upstate NY in January would be a bigger challenge than I can imagine. So if the party is in the winter, I would suggest renting a spit or doing a covered grill instead of in-ground. But assuming you will be having this in the warmer weather, it sounds great! There is a great article in the New York Times called “A Pig Roast or Bust” that outlines some of the trials and tribulations with the natural happy ending. The big thing to be aware of with a Hawaiian pig roast is the size of hole you will need to dig in your yard. It needs to be big enough for the pig plus all the rocks and the fire. Here in CT, the ground is so rocky that the only way you could dig a hole that big is with an excavator… and my wife nixed that idea! :) Make sure you have plenty of help lowering the pig onto the bed of hot coals because you can’t get too close to it due to the heat. Then lots of shovels are needed to cover it up as quickly as possible.

      There are some other tips and videos on my page about underground pig roasting in case you missed it.

      Have fun and report back on how it went!


  5. Thank you for your reply! The party isn’t until August, I am a little early planning. I have been thinking about this day for a few years! I am so excited to do this for him. I looked into catering it but it is so expensive, I think I could do it with some help for at least half the cost. Thanks again!

  6. Steele Ballew

    Steele Ballew April 3, 2014 at 8:59 pm
    Here’s my post again:
    We’re roasting a pig for the first time for approx. 70 people. At least 10 of them will be children. Considering we won’t eat the head or feet, how big of a dressed pig should I get and how long should it cook (whole and covered in a pit)?
    Shouldn’t it be in a pan, wrapped and wired, so the juices don’t catch or put out the fire? Should I have a grate over the coals?
    I have a lot of pine wood. Will that suffice for coals? Approx. how many hours will it take to burn how much wood?
    When people say to burn down the wood to coals, does that mean down to just red burning embers and no structure resembling the wood?
    I live in SoCal. What can I use instead of banana leaves?
    Where should I insert the thermometer and do I leave it visible or just remember where it is under the dirt and leaves?
    How do I “crank up” the heat if dirt covers the entire pit, which it should, right?
    Thanks for your cool website and taking the time to address my questions.
    Best regards,
    Steele Ballew

    • Steele, first, sorry my system ate your queries. Hopefully it is fine now.

      Regarding the size, when we had a 160 lb live weight pig, it easily fed 75 to 100 people. You could probably do a 100-125 pounder and have enough leftovers to keep you with fond memories for a few meals after.

      How long to cook it? Plan on an hour per 10 lbs. But make sure you have a good meat thermometer such as the wireless thermometer I use .

      There are mixed views on using a pan to catch the drippings. I never use one but just let them fall into the coals (just watch for flames!). The only time I had a problem was a recent roast in which an entire ham fell through the big space in my grating and onto the hot coals. As long as your grating is fine enough to prevent that, you should be fine. Others like using a pan but be sure to watch that to make sure you don’t get a cumulative grease fire going. I prefer to let it slowly drip into the ashes/dirt below.

      Please do NOT use pinewood for your fire! It will flare up a lot and make the pig taste bitter! (like burned pine trees). Use a hard wood like oak, mesquite, maple, etc. Burn it down to coals means no flames… just embers under the pig.

      Regarding your questions on the banana leaves, thermometer under the dirt, and cranking it up — those questions all pertain to a different style of cooking a pig. That is underground cooking rather than cooking it on a grate over a bed of coals.

      I hope that helps. Best of luck and let me know if you have other questions.


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