Have you roasted a pig using our guide?
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"The pig was about 80 pounds and took about 8-9 hours and a case of Hatuey to roast. I made tiny cuts in the pig and stuffed the holes with garlic cloves, then I marinated the pig (we named him "BABE") in salsa criollo overnight."
Left to right:
The Mesa family: Jorge, Ramon, Hilda (Mom), Victor, Elias (Vic & Sally's #2 son), Aiden (Vic & Sally's #1 son), and Sally (Victor's wife).
"When it came time to flip the pig, we discovered our pig was cooking very fast and had burned the skin of the pig. We credit this to it being our first time. We'll know better for next time."
"Even the rain didn't stop us..."
From left: Tyler, Jasmyn, Grace, Kristen, Nicole (with her mom Lu), Hope and Marissa
"We transported the cinder blocks and everything else we needed out to the woods and cooked it there. Most everyone up here is used to having pork with barbecue sauce and had never had pork marinated in mojito. The judges were blown away. We also added black beans and rice, tostones and Cuban bread to create a real Cuban feast! Thank you for a great website and great directions for cooking a pig!"
Col. Harry Howells and friends called everyone to attention for the presentation of this great pig in Bradenton, FL on Valentine's Day.
"Three of us -- a Land Developer, a Police Chief, and an Air Force Colonel took on this task to feed the neighborhood and with your excellent instructions... it turned out very successful and delicious!!!"
"The results were excellent! The roaster, frame, mojo - everything worked like a dream. The only things that were missing were the Cuban shirts and the Miami sunshine! And the pig was delicious! Compliments all round. Definitely looking forward to the next time."
"My 12-year-old nephew Nate made quite a splash the next Monday at school as he told everyone how he ate a pig's ear, eyeball and even a bit of the snout..."
"We cooked for about 200 people, and had a large 150-pund pig. The pig came out perfectly and tasted great- absolutely no compaints from anyone!"
"Hey guys, I followed your Pig Roast instructions to the "T", and the little porker (about 80 lbs) came out perfect!
"Following your explicit instructions, the pig roasted to perfection! I just wanted to thank you guys for helping me revive a lost family tradition! I put the pig on at around 11:00 AM and it was ready by 5 PM! We had so much fun that my wife and I want to roast another next year when her brother returns from Afghanistan."
"It came out great!! The pig was an 80 pounds and it fed over 40 people -- it came out awesome!!"
"Thanks for the best pigroast web site in the world!! I followed your directions to one of the best parties ever -- we also floated a keg of Amber Bach). We have a similar soil problem in Arizona to Miami; there is a layer of what appears to be hardened diamond about three inches below the soil called caliche. It takes a jack hammer to make a post hole, much less a pit. This method works PERFECT. I advanced the design a bit (comes from the engineer and redneck background). I was thinking the pit would be temporary, but after the success it is now a permanent fixture. We had the party just because, now I'm eagerly searching for a good (any) reason to do it again."
"You guys rock! We want to be in your Hall of Fame. We followed the directions with the "Plan B" pig rack and everything worked great."
"I offered my services to cook for the American Legion where I'm a member. There were about 75 people there. The pig took about 4 1/2 hrs. with plenty of leftovers.
I know you don't see many deer down there; but if you find one, it's great cooked this way. Thank you very much."
"Cooking a pig in the back yard is turning into a tradition that I know my children will carry on. Labor Day weekend was a smash! Thanks Again."
"We found your pig roast website and decided to start an annual Christmas pig roast of our own. We cooked following your directions to the letter with the exception of a little Tex-Mex flare. All 50+ family members and guests where very impressed. As you can see from the photo it was a little chilly as it was the coldest day of the year hovering around 28-34 degrees most of the day. It didn’t hamper the spirits or fiesta there was plenty of wood to burn and tequila to drink."
"We had about 40 people in our backyard downtown in Orlando, Florida on Cinco De Mayo. It took 6 hours and 60 pounds of charcoal just like you said. It's going to be an annual thing from now on."
"Some of the best pork I have ever cooked, judging by how the 65 or so people in our yard lined up and devoured the pig and other goodies. Looks like I am down for a minimum of two pig roasts a year for the foreseeable future using the perfect Pig Plateau and Pig Pad to cook using the Three Guys from Miami method of pig roasting. However, I suspect we will probably have more than two a year. Thanks Three Guys from Miami!"
"Thanks to your simple instructions this was my second roasted pig. This one was 149 pounds and took 10 hours to cook. "
"Just wanted to thank you for the detailed instructions on how to roast a pig. We had never done one before and with help from your site and a few cocktails the pig turned out perfect. "
"For my buddy's 30th birthday, we decided to attempt our first pig roast. We looked at different methods online, and after having the luck to find your website, we followed your instructions (and recipe). I'm happy to report that it went off without a hitch! The pig was delicious, and a big hit with the guests. It was also much easier than we thought it would be "
"I followed the instructions exactly for the concrete blocks and the aluminium base plate and foil. I decided that I would make up a welded top and bottom frame using 1” and ½” thin-walled carbon steel tube. A 2” mesh was welded onto the frame to hold the pig and the haunches in place. The 100-pound pig and 3 haunches (about 150 pounds total weight) were cooked for 6 1/2 hours and only used 20kg (44lb) of charcoal. It tasted delicious. We were lucky to have a butcher (Michael Thewlis) to buy and prepare the meat and supervise the cooking."
"We used to roast a pig every Labor Day on Staten Island N.Y. at my mother-in-law's house. We did it on a spit over a fire, which took all day. That all ended when my in-laws moved to Florida. My wife and I soon followed, leaving her two brothers and sister with their families in N.Y and New Jersey. Well three years later my brother-in-law's wife calls and asks how she could arrange a pig roast for his birthday. My in-laws are Puerto Rican and I'm Irish, and Steven (my wife's brother and birthday boy) and I were pretty much in charge of setting up the spit, fire, cooking, and cutting the pig. I think the pig came out better this way, it was much easier to cook, tasted great, cooked faster and there was less guess work as to when and if the pig was done. Thanks for all your help Guys!"
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