David’s Pig Roast
For at least a couple years my friend David has wanted to roast a whole pig. Thus weekend he finally got his wish. The original date was to be Saturday but it rained until about 9:00 and kept him from getting the early start he needed. So, he moved it to Sunday. By 6:00AM he had the pig up on the spit and the fire going under it. This picture was taken about ten hours later, around 4:00 PM and, as you can see, the pig is getting there.
Because of the change of day, I wasn’t able to stay and help eat any, but I couldn’t let the occasion go by without coming to take a few photos. It turned out to be a lovely fall day, perfect for spending time outdoors around a fire. I also enjoyed visiting with David, Joel, Chris, Theresa, and Lee, however briefly. It certainly got me thinking about the possibility of a pig roast of my own. Or perhaps a sheep or a goat.
Roast Pork Shoulder
A while back the local supermarket had pork roasts on sale for $0.98 per pound. That’s about half what they normally run (and even $1.99 is a pretty decent deal). I bought three and froze them. This is one of those, thawed over about four days in the refrigerator, and the roasted. It’s about 12 pounds and so cost about $12 and will feed us for a few days, at least. There are bones, of course, but it’s still a bargain price. After slicing the skin and rubbing in some salt and a fair amount of pepper, I roasted it for about four hours. The first 45 minutes are at 450°F and then I turned it down to 325°F for the rest. That was just about perfect. Of course, the best part are the strips of crispy, salty, peppery skin, but the meat was pretty juicy and tasty, too. A little mustard and some cabbage cooked with apples and mushrooms rounded out the meal (although the cabbage didn’t turn out as well as it sometimes does—I used the wrong apples).