Have you roasted a pig using our guide?
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"I lived in New Mexico for thirty-three years and have always cooked pigs in the ground. But with the ground being so sandy in Ft. Lauderdale, I knew the heat would not stay in the pit. I found your website and followed your directions and the pig turned out absolutely perfect and was the best I have ever had. Forty people devoured an 80-pound pig at my 42nd birthday party. Thanks for directions."
"My husband grew up watching his father roast the Noche Buena Pig. As a child he would see both his grandfather and father kill and prepare the pig in their own backyard and sometimes they would go and order it from the matadero. After we got married in 1983, every December 23rd, we would go over to his parents house and he would watch his father prepare the pig with the adobo. My husband would watched carefully as his father prepared the adobo. Then on Dec. 24, when his father would call, he would go and help his father turn the pig over when it was time. We lived close by. ;-) Three and half years ago, when his father passed away we started purchasing the pork already made. But this year, he felt encouraged to do it remembering his father's techniques. We didn't want to use a Caja China, as his father never liked it, so I went into the Internet and found your web-site with all the specifics on how to build your own pig roaster.
I have to tell you, I was a bit nervous, as all the pigs I've ever eaten on the 24th have been cooked by his father, or we have purchased the pork already made, but he surprised me!! The pork was delicious and the whole back side was crispy. My only regret is that since it was a 40-pound pig, it didn't have much fat, it was all meat. I mean, for those who like their chicharrones with a little fat!" ... Odalys Fabregas
"I just had my party yesterday with great instructions and supports from you guys. The pig came out very very awesome looking and we named him "BABE". The skin was crispy and delicious and the meats were very tender mmmmm We made lots of pulled pork sandwiches and served with colw slaws, potato salads, pickles, jalapenos, and kimchi for side dishes. "
"We were inspired by your website to roast a pig Cuban style for a church event last year. Our 150 pound pig fed 260+ that morning and everyone loved it. We're doing two of them this year."
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