We’ve been looking forward to joining our friends Neil and Maxine for Christmas at their beautiful Arcadia Retreat holiday property all year.
Neil had also suggested that we cook a whole pig on the spit for our special Cook Island Christmas lunch. Having Neil and Ben on hand, both trained Chefs made the idea a lot less daunting…Neil had also previously (successfully) roasted a pig over charcoal before – so had good credentials!
Neil procured a 27kg local pig from Wigmores – known for it’s high quality produce. He also hired a huge rotisserie barbecue from TOA Gas in Avarua. Both essential items were delivered in timely fashion on the 23rd of December, allowing the pig to be snugly stored in a spare fridge with the shelves removed and the rotisserie bbq to be set up.
Ensuring your spit or rotisserie can manage the weight of your pig is a key consideration for success.
In his book Taste, Stanley Tucci tells a highly entertaining story about his first attempt at roasting a whole pig on spit, where they had to chop off it’s head to fit it on and then the rotisserie spit breaks because the pig was too heavy! I’d been reading same book in the lead up to Christmas so shared this tale with the chefs😆
Anyway needless to say, Neil and Ben did a fabulous job and our beautiful roast pork with shiny, crispy crackling was served up on time for Christmas lunch. The pig took about an hour to prepare and get onto the spit. They had it all set to roast at 7am on Christmas morning and it was ready to feast on by 12.30 after resting for an hour. They did of course check on it along the way but report that little needed to be done during the cooking time.
They also extracted fat from the rotisserie tray to bake while potatoes in a seperate bbq which were decadently delicious!
We also had accompaniments featuring locally grown fruit and vegetables including pineapple and young coconut salsa, a vegetable pilaf and a Zuchinni, tomato and capsicum ratatouille all washed down with beautiful NZ white wine.
Neil and Ben’s special roast pig made for a very special Christmas lunch by the pool in the Cook Islands. Thanks guys!
- 1 whole pig
- Handfuls of Texan hot spice rub mix
- Lots of Olive Oil
- Handfuls of Sea salt
1. Prepare your pig for the spit e.g remove the tail. Liberally rub the inside of the pig with large handfuls of rub
2. Put the pig on the spit
3. Rub the pig liberally with olive oil and large handfuls of sea salt
4. Put the rotisserie on high (200 degrees Celsius) for 40 minutes or so until skin begins to crisp up. Cover the pig’s ears in foil to avoid burning.
5. Lower heat to 150 degree Celsius and cook for a total of 4 hours, then allow to rest for 1 hour before carving and serving.