Hunk of Meat Monday: Hog Roast
We had ourselves a hog roast this weekend. Yes, we roasted the front quarter AND back quarter of a hog for 14 hours. And of course this was after it brined for 24 hours. Check out the master piece.
It all started last summer. Our neighbors butchered a pig last summer and roasted it half of it. They threw the other two quarters in the freezer. So, literally, a week ago they pulled them out of the freezer and put them in our garage fridge. This past Thursday night, we made up a LARGE batch of my brine solution and let the pork soak for 24 hours in the fridge.
We thought a large garbage bag would be great for brining. WRONG. Ripped wide open. Go for the tote.
After 24 hours in the fridge, we pulled our pork out for a rub down, wrap up and grilling.
The brine solution turns the meat from a bright pink to more of a beige. The salt and sugar has been absorbed. Success!
Want the rub recipe. Check it out over here.
The men were loaded with enough wood to keep the meat cooking all night long.
After all the meat watching, it was time to finally pull it off.
Such a pretty piece of meat…
My husband thought he needed a nibble as he carved the meat from the bone.
Once we got it all cut up, I mixed the left over rub with some beef broth and poured it over top. I might have also poured a beer or two over top the meat too. Just maybe;) Back to the grill to stay warm till the dinner bell.
What’s your hunk of meat this week? Do share!
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holy cow..or should i say holy sow! this looks incredible. thank you for sharing this fabulous pork roast with tuesday night supper club.
Thanks for linking to THIS WEEK'S CRAVINGS! Tomorrow we post the TOP CLICKED recipe, make sure to come by and take a look. Today we opened this week's theme "30 MINUTE MEALS". We hope you stop back by and link up again! Happy Blogging!
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Wow, that looks good! Stopping by from Gooseberry Patch.
Oh my goodness…this lookes insane. My hubby would love to try this but first we have to get the smoker going…..thanks for the idea and making our mouths water. By the way, had the BLT Salad last night…very good and will eat it again with garden tomatoes and pork we are getting butchered.
Cristi
Your pork looks just delicious – brining and long slow cooking are definitely the way to go. Like the rub too! Thank you for sharing your recipe with the Hearth and Soul blog hop.
Thanks for inviting me to link up!
Your pork looks yummy.
I shared the recipe for my Italian Sausage and Chicken Skewers.
Thanks for hosting!
That's a whole lot of meat!
Thanks for inviting me to the party.
Thanks for the invite to your linkup. ๐
That pork roast looks really, really good!
Looks delish! It makes me hungry!
haha. Thanks for finding me and my bacon maple cookies! I am your newest follower. How did you find me anyway? I love how bloggy land works!! crazy. I just linked up my three bacon related posts! Bacon blankets, bacon cookies and blt pasta salad! ๐ Please, follow me back if you want. ๐
Wow, that's a lot of meat! Looks tasty!
So yummy. I will have to share with the farmer since he got a smoker for Christmas and is always wanting to smoke something.
There is nothing better than a fresh hog roast, it looks great. Thanks for hosting and have a great week!
ROAD TRIP to your house! Yum!
That is one HUNK of meat! Yum. I linked up some Ribs, and Pork Chops, then the girl in me linked up some Florentine Puffs. Haha!
-Aimee
Holy PIG! That is one very large hunk of meat. Tasty looking!