Introduction: How to Roast a Whole Pig on a Spit (with Two Whole Chickens Inside!)

By

Cooked up this beauty for my Mum and Dad's 30th wedding anniversary, Whole pig on a spit with two whole chickens inside!

Here's a step by step recipe.

Ingredients

  • 1 Whole Pig
  • 2 Whole Chickens
  • Lemongrass
  • lemon thyme
  • garlic
  • chives
  • Italian parsley
  • sage
  • 2 Lemons
  • 2 Apples
  • Salt and Pepper

Step 1: To Start Off Get Your Pit

Step 2: For This Cook I’m Going to Use Lemon Grass, Lemon Thyme, Garlic Chives, Italian Parsley and Sage.

Cut the lemon grass length ways and then in half. Chop up the lemon thyme, Italian parsley, garlic chives and sage.

The lemons are going inside the two chicken, cut slits into the sides.

Then rinse the herbs and let them dry.

Step 3: In a Bowl Add the Herbs, Garlic, Then Salt and Pepper.

To help mix it all together add a little olive oil.

Combine all the ingredients.

Cut slits into a couple of apples.

Step 4: Next Up Place the Lemons Inside Both of the Chicken.

Cut a small hole in the flaps of skin to hold the legs.

Step 5: Now Layout Your Pig on It’s Back, Pour in the Herb Mix and Spread It Out.

Take both of your chicken and place inside the pig check that there’s nothing room.

Finally add the apples.

Step 6: Taking Your Spit Pole Sticking in the Back of the Pig Through the Chicken and Out of the Other Side.

Using food safe wire sew the chest together locking in the chickens and all those amazing flavours.

Tie the legs together and place the hold spikes in place.

To help make beautiful crackle on the outside rub salt all over this bad boy.

Step 7: Those Coals Are Getting Nice and Hot and Are Ready to Go.

Now all that’s left to do it put the pig on the spit and turn on the motor.

Now the key to this is keeping one eye on the spit at all times.

A pig this size will take about 8 to 10 hours to cook.

I found for a start we had too much coal and we back it off so not to burn the crackle.

Step 8: At About the 4-hour Mark I Felt the Skin Was Getting a Little Too Much Colour.

Wrap the middle of the pig with alfoil so the inside continues to cook while the outside stay looking good.

Continue to cook for another 4 to 5 hours until the meat is perfectly tender.

Step 9: How Amazing Is It Looking, It About Time With Let It Rest for a Least Half an Hour to an Hour.

Step 10: Time to Carve It Up.

Check out how amazingly tender and juicy the pork is.

Step 11: Remove the Chickens and Carve Them Up.

They are super tender and because pork doesn’t have an over whelming flavour the chicken tasted amazing.

All that’s left to do is eat!