Tagged With: Roast

David’s Pig Roast

Photograph taken on Sunday, October 14, 2018 by Henry
David's Pig Roast

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.

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Roast Pork Shoulder

Photograph taken on Saturday, December 15, 2018 by Henry
Roast Pork Shoulder

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).

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Retirement Pig

Photograph taken on Saturday, September 27, 2025 by Henry
Retirement Pig

Retirement Pig

Dorothy and her friends (but mostly Dorothy) planned a harvest festival at the land in Pennsylvania. Once I had announced my retirement at the end of September, she made it a combination harvest feast and retirement pig roast. She had met someone who enjoyed cooking and roasting in particular, and he agreed to cook a whole pig in an pit. They dug the pit, lined it with stones, and built a large fire over it. When the fire had died down, they lowered the pig, wrapped in banana leaves and burlap and tied up with fence wire, into the hole, covering it with dirt.

It had two temperature probes in it, so they could monitor the process. It was in the ground for a long time (I don’t actually know how long, but I think it was more than 12 hours). Anyway, when it had reached the desired temperature, it was dug up, unwrapped, and cut into pieces.

I was given the first piece to taste. It was very, very juicy and flavorful. Of course, I love pork of any kind, so I’m pretty easy to please. Anyway, it was very good.

Dorothy had contacted quite a few of my friends and I had quite a few there to celebrate with me. I was only sorry that I wasn’t able to spend more time with each of them. I felt stretched quite think. But it was a very nice day and a good way to celebrate retirement. A huge thank you to Dorothy and to all who came.

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