This weekend our family is having a pig roast. We threw one 2 years ago and decided it was going to be an annual event, however, we skipped last year because my sister and I decided that it was more important to have weddings than a pig roast. I think my dad would have been happy if we would’ve had a pig roast reception, but that’s a whole other story.
Jess and I thought it might be fun to walk you through our preparations as they happen this week and weekend. Some insight and a couple of quick facts:
- We are roasting our pig from the directions we found at Three Guys from Miami. This does not require an enormous smoker or big hole in the ground, this method is so easy!
- Originally we contacted our favorite pork merchant at Findlay Market, Kroeger & Sons, to get a pig. They graciously pointed us in the right direction for buying a pig. So, friday we are heading to the slaughter house to pick it up. Yes, you read that right, the slaughter house.
- Once that happens we’ll marinate it in a canoe. You gotta do, what you gotta do when you’re working with a 120 lbs of meat.
Stay tuned as we take you through our preparations. Tonight we tackle BBQ sauce!
It is okay to marinate in a canoe when no one has actually used it in water in what 20 years
Dad is happy to donate it to the cause since, he doens’t exactly get to float in it these days.