Raúl Musibay: We poke a fork in the underside of the pig, NOT through the skin! If the juices runs clear this is a good sign.
Glenn Lindgren: We use a knife to slice away some of the tender meat near the belly. Does the meat look cooked through? Is it fork tender?
Jorge Castillo: If we just can't tell if the meat is thouroughly cooked, we you use a meat thermometer.
Raúl Musibay: Finally we remove the pig. Usually two people can lift the pig in its holder and pull it aside while someone else carefully REMOVES any drip pans (if you used them) and spreads the coals. If the pig is very large, we use four people one on each corner pole.
Glenn Lindgren: We spread the coals from the corners across the entire bottom of the roaster. Then we place the pig, in its holder with the skin-side down, back on top of the roaster so that the skin side is exposed to the bed of coals below.
Raúl Musibay: Every time we flip the pig it ALWAYS stays in the holder and ALWAYS rests on top of the bricks! We also keep the pig at the same cooking height throughout the entire roasting process.
Jorge Castillo: The extra direct heat from the coals will crisp up the skin. It should only take about five minutes maybe less. We watch it carefully so it doesn't burn! And we mean CAREFULLY!
Glenn Lindgren: PLEASE NOTE that we NEVER remove the hog from the holder until it is completely cooked!
Raúl Musibay: Finally we instruct a nearby child to run around the backyard shouting, "The pig is done, the pig is done!"
Jorge Castillo: This usually draws a crowd.
Glenn Lindgren: Hopefully we have enough hog for everyone!
The finished product: skin crisped and ready to serve.
Raúl Musibay: Carving the pig for serving is easy. We place the hog on a large table and use a large meat fork to pull the meat away from the bones.
Jorge Castillo: The meat is falling off of the bones by now.
Glenn Lindgren: We always strip the meat in chunks and shreds, we never slice it. We guess that's what they mean by "pulled pork."
Jorge Castillo: A sharp knife does come in handy to cut away the ribs a real delicacy.
Glenn Lindgren: Remember too that many people enjoy snacking on the crisp skin, so we don't throw the skin away until everyone has had their fill.
Jorge Castillo: The next day, we disassemble the pit and save the cement blocks for the next pig roast. Our blocks at Raúl's house are about 15 years old and are still good for many years to come.
This account describes the methods we have used to cook hogs and pigs and the devices we have built solely for our own personal use. If you should decide to build your own pig roaster, understand that these are not complete instructions. The Three Guys From Miami cannot and do not guarantee or warranty anything that you may assemble yourself based wholly or in part on anything described in this account. Your skills and abilities may vary from ours, and there is no way that we can ensure that your "do-it-yourself" project will work as intended.
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