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Cooking a whole pig this weekend

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Cooking a whole pig this weekend

Ichabod | Jul 30, 2009 01:09 PM

I am cooking a whole pig this weekend. I've borrowed an amazing cooker from a friend and will pick up le cochon, a 60 pounder, tomorrow. I am looking for any advice, tips and words of encouragement (especially the latter). My inclination is to cook it slowly for six-to-seven hours and then start taking its temperature. Any help is much appreciated.

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