Pig Roast in outdoor home BBQ Grill
50 lb pig

You need a large grill for this.
This recipe is a two day procedure.

Make sure that your butcher thoroughly cleans the pig and that hairs are shaved. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking.

Traditional Puerto Rican pig seasoning includes 1 part each: salt, black pepper, and oregano, and 3 parts ground garlic with olive oil and achiote.

50 lb pig
3 cups crushed garlic
1 cup salt
1 cup black pepper
1 cup dried ground oregano
5 cups achiote oil (use olive oil)

Crush the garlic in a pilón. If you don't have a pilón (shame on you!) crush the whole garlic with the side of a wide knife then dice the pieces. In a large bowl mix together the garlic, salt, pepper, oregano, and olive oil. Mix well. You can process the ingredients in a blender but that is not traditional and you won't taste the bits of garlic. Garlic is the secret of a great Puerto Rican pork roast - so don't be afraid to use it.

Rinse the pig with vinegar and rinse with water at least 3 times, pat dry.
Season the pig generously inside and out.

Place the pig in a garbage bag and tie it securely. Place the pig in the refrigerator and chill for 24 hours. Remove the pig from the refrigerator and out of the bag and let it sit at room temperature for about 30 minutes or so. Preheat the grill now to 350 degrees.

If you are going to use an outdoor BBQ grill with a rotiseri then tie the pig unto the rotiseri, use some sort of thin wire to tie the pig together then tie the front legs and back legs. Cover the tail with aluminum foil. Place rotiseri on grill and start cooking.

You can also roast it on the grill by placing the pig 'spread-eagle' on a large roasting pan, uncovered on the grill. Spreading the pig on a roasting pan will cause the pig to cook faster. Keep your eye on it.

Either way roast the pig in a preheated 350 degree grill for one hour, then turn grill temperature down to med-low and cook for about 8 hours basting with leftover seasoning and turning the pig every hour.

Keep your eye on it at all times....

Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the grill and allow the pig to rest for about 30 minutes before slicing. Test for doneness and give yourself plenty of time so the pig is done before your party begins. You can keep it on the grill warm until ready to carve.