How Not To Roast Holiday Pig

By JOHN M. DERBY
TIMES PUBLISHER
January 11, 2018

Roasting pig or a goat is common in Mexico, however, like everything in cooking, there is a learning curve, and some of our good friends are still in the curve.
It has become a tradition to hold a New Year’s Day roast, and a pilot who purchased one of the homes on the beach started it out by digging a deep pit on the beach and making a fire in it before combining a number of different meats in a barrel and cooking them overnight.
Being a pilot, he had thought of everything but when he opened the pit the next day, the fire was out and the meat was uncooked. What he failed to notice was that the tide came in around midnight and drowned out the coals in the pit.
Things were a little frantic and the dinner was about two hours late as he was rounding up barbecues to cook the meat in a more traditional fashion.
It was not the first attempt at a pig roast which failed. Years ago, the whole park was invited to a pig roast and camp out on the Pacific side of the Baja Peninsula. The pig roast plan went south, when the farmer showed up with the pig which was twice the size of the barbecue which the chef had planned to use.
No problem! One of the town’s welders was asked to build a barbecue big enough to handle the pig. He was able to do this by cutting a 50 gallon metal barrel in half and then rigging a spit to a 12 volt windshield wiper motor with a bicycle chain which rotated the animal all night long.
Unfortunately the chef, left the one-inch thick layer of fat on the animal, and by noon the next day, it was no where near being cooked. Once again the meat had to be cut to size and cooked in a normal manner. Dinner was late, however, the hunger of the guests was well primed.
So it was with this most recent attempt at cooking pig, that the pilot and now an accomplice set about to cook a pig which would be supreme. It was in a metal drum, far from the shoreline and the pig was being cooked solo, so its flavor would not be mingled with the goat and lamb which were also on the menu.
The fire was lit the night before and at 2 a.m., after the New Year’s Eve had been well celebrated, the pig was placed in a metal drum and left to work on itself for about 12 hours.
About an hour before the dinner was to be served, the pilot and friend dug the drum out of the pit and opened it.
To their surprise, there was nothing but charred bones and ashes where was once a barrel full of pig meat.
They were still in shock as they told their guests that the pig had been completely incinerated.


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