"Everyone was fascinated with the process. My pig weighed about 90 pounds. I had enough meat left over to freeze and take to another tailgate. We named the pig Aggielina in honor of the North Carolina A&T Aggies that we were playing. Yes we won! "
"The roast took place in a very tiny town just outside of Wenatchee called Malaga. It was a beautiful day. The lake is one of a group called Three Lakes and sits next to a golf course under a winery. Wenatchee is known for it's apples, but wineries are popping up like crazy. My husband Ken is head custodian at Wenatchee High School, where they are doing construction. The foreman graciously gave us some leftover rebar from the project, and even cut it to size! This was so successful, we are going to throw a big one for our whole church, complete with a Polka Band!"
Hey we tried it your way and it works. Great instructions! My grandparents were from Cuba and they would roast pigs for Christmas. We never took the time to write anything down so your recipes are a great trip back in time for us. Thanks."
"We served 28 Adults and 7 Children. Comments - best they have ever eaten!"
"I found your web site looking for something new to do for my Summer Solstice Party which I hold annually. This year I decided to roast a pig and when I found your site I thought I had fallen down and gone to heaven. I downloaded your instructions and followed them to the T – well almost. I included Mesquite and Cherry wood chips to smoke it in the last hour of cooking. The pig turned out fabulously."
"I had to try the pig roast and so we did for New Years Eve 2005. Absolutely fantastic. This one is a keeper and I will do another one in March. Your description was perfect and worked to the T."
"It couldn't have been easier! We started the fire at 7:45 am with charcoal and after spreading the coals, added apple and oak wood to them which provided an awesome smoke! Thanks again for helping make possible the first annual Camp New Ringgold Hog Roast."
"The 101 people who attended all had an excellent time. We'll never roast a pig any other way. The mojo was excellent. We are thinking about making this an annual event."
"Yes we cooked a pig on an island. We had to ferry everything out, but it was well worth the effort. The hardest part was getting the cinder blocks from the house to the island. We left them for others to use camping and cooking. The pig turned out great and it cooked itself with only one turning, just as your plans stated."
"I can't thank you enough for your detailed instructions about how to roast a pig. Our pig was 140 pounds and was done in 9 hours. It was snowing outside which made it even more memorable. The pig fed over 100 people with very little left over. The party was amazing and the pit is in the backyard to stay. I had my neighbor help me weld the frame together so I can use it again and again. I couldn't have done it without you guys, this method of cooking a pig is really the way to go! "
"My husband and I decided to have a pig roast to celebrate our anniversary this year. We had absolutely no idea how to go about it; your website directions were clear, concise and VERY entertaining to read. We're planning on resodding our front yard, so we constructed our pit out by the street (and made sure we invited all members of our Homeowner's Association!). It definately drew a lot of attention from passersby. All told on the day of the party, we had a total of 80+ people."
"A good friend and neighbor sourced some steel for us from a scrap yard and was nice enough to weld it together so now we're all set for future pig roasts with our custom frames. The frames worked great and kept the pig in place. The cold pig was over the coals by 12:30pm and by 6:30pm everyone was eating. Everyone at the party was incredibly impressed. The tenderest part of the pig was the delicious cheek meat and we're all excited to do this again next year! So this chef is sold on the Cuban pig roast method and can't wait to perfect my technique next year!"
"We used your cooking method for our first attempt at roasting a pig on Aug 23rd 08' and this pig came out spectacular! We roasted the 130lb pig at a temp of 225 to 250 for 13 hrs, basting only with apple cider. Everyone said this was the best pork they ever had. This will now be an annual event for us. Thank you for your insightful web page and ideas!"
"My buddy Jason and I have been doing this now for three years and look forward to many more. Thanks a million for your online guide. It's the highlight of our neighborhood now for 3 years in a row."
"Here is a picture or two from my first pig roast I put on... Some people were skeptical about the cooking method, but once they bit into that pig they were believers. hanks for the great info your website provided me. This made my planning much easier."
"We gave your pig roasting rig a run for its money in southern Africa. Turns out that it works just as well in the southern hemisphere as it does in the north! What a feast, and our Swazi friends loved it. It's unheard of to cook an whole, intact animal here in Swaziland – chopped up and stewed is the prefered method – so it was fun to share this Cuban cultural phenomenon.
One adaptation we had to make was crucial: we had to compensate for the elevation. Mbabane (our town) is at about 4,000 feet. So my father-in-law, Tom Kummer, who is a maestro on the grill, had enough sense to suggest we lower the walls from 4 blocks to 3. This turned out to be just right, as the pig was cooked perfectly in the time you'd suggested for the weight. So, if you've got any pals in the Alps, Andes, or Rockies, pass along this tip!"
"I thought that roasting a whole pig would be a great way to end my final year here, but I was surprised by how difficult it is to find detailed instructions on how to do this. Fortunately I found your website! Everybody pitched in and we followed your recipe carefully. When the pig was finished, we put it on a table and stood around it and devoured it like savages! It was some of the most delicious meat I've ever eaten. Thanks so much for your easy-to-follow recipe. A good time was had by all."
"Your method worked PERFECTLY. This hog was approximately 200+ lbs live weight (they told me it was probably 140 butchered) even though I asked for a smaller one. I put the hog on at around 6AM figuring it wouldn't be done until early afternoon but it was done around 11:00!!! I also used the mojo sauce on your site. EVERYONE loved it and I still have people talk about it. I plan on having a roast every year."
"We used the instructions on your website, and our pig roast turned out fantastic! The whole event was a success and everyone wanted to know how we came up with the idea. Thanks to you guys we looked like experts. Thanks for the site and for sharing your techniques."
"My crew and I have done two pigs (so far) using your methods. The first one was a 160 pound hog that we did for my daughters wedding. We were under-prepared for that event, but none the less, the pig was delicious and my new Puerto Rican in-laws say I can come and do one there any time I want."
"We did a 108 lb dressed pig in about 6 3/4 hrs that fed about 100 people (others brought sides), and had some to take home. I found the instructions too easy to believe, and I followed them almost to a tee. We started with a 20 lb bag of charcoal, but for refueling, we had a campfire going with all hickory, and used a small shovel of the coals to restoke the corners."
"Hello from Texas ,the lone star state. WE found ourselves in a bind last week, we were haveing a pig roast and our expert didn't seem to know what he was doing! We were really depending on him. I found your web site, followed your directions to the letter, and every thing was perfect.Thank you so very much."
"The hog roast was for my two son's birthday party – Jordan and Justin. She was so pretty on both sides and the skin was good and crispy. We also had plenty of sides along with hotdogs, chicken, slabs of ribs, cole slaw, baked beans, and much more. Special thanks to my wife, Stacy for all the support she gave me through out the longggggg process. We are looking forward to doing this once a year. Special thanks to you guys as well. Your instructions worked to the tee. "
"Our main reason to attempt this feat was the novelty – years of yearning for a roasted pig and getting to share the experience with 80 of our best friends and family in North Texas! It was a great experience, well worth all the work and your web site was absolutely perfect! Can't count the times I was asked if this was going to be an annual event!"
"My husband and I used your directions for pig-roasting and it turned out great. We fed about 75 people – many of them had never been to a pig roast before, and we had a great time. Thanks for putting that information on your website!"
"We couldn't wait for it to be done. All our children who had pronounced that they wouldn't touch the pig, couldn't stop gobbling down the little pieces we were slicing off the pig. It was so juicy and tasty. Once the company arrived we got down to serious business and sliced it up. The meat just fell off the bone! It was beyond delicious. The party went well and we have you to thank for it."