Otherwise, if you would like to host a Pig Roast with a fresh, uncooked hog, these following suggestions are the “Basic How-To’s” of a Pig Roast which will help ensure your party is a success:

Figure 1 pound of pork for each guest (if pork is the main entree)

Arrange for at least 3 people to help put the pig in the basket and take it off

Get 3 or 4 people to help cut up the hog. Meat is very hot - extra people can rotate and cut down on burnt fingers

Items you will need for your pig roast:

3 or 4 sharp knives

Aprons for "carvers"

Plastic cutting boards

Large electric roasters (185-200 pound hog fills 2)

White utility gloves for carvers

Latex surgical gloves (to wear under white gloves)

New hack saw to cut legs off pig

Large garbage bags & cans for carcass

Aluminum foil

Meat thermometer (2 degree increments)

Properly cooking a hog is a time consuming task. Figure on 7-9 hours for a 75-100 pound hog, 10-12 hours for a 125-150 pound hog, 12-14 hours for a 150-200 pound hog. Pork should be cooked to at least 170 degrees (in the front shoulder). The roaster should be checked occasionally for proper temperature, so it must not be left unattended.

After pig is cooked you can figure about an hour to cut up the hog. The most important part of cutting up the hog is having a clean area to work. I recommend pushing the roaster into a garage and closing the door after cooking. This will cut down on the insects and the airborne contaminants. I suggest plugging in the electric roaster and pre-heating it before cutting up the pig (remember to avoid bacteria growth meat temperature after cooking should be held at 150 degrees).

Tightly bag carcass and skin (I recommend double bagging) and place in garbage can and cover. This will greatly reduce the fly population at your party.