How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog

Overview

The Best Tips and Techniques for Roasting a Pig to Perfection

Master the ins and outs of pork roasting! How to Roast a Pig teaches you the five main methods for cooking the perfect pork, and how to choose what to cook with each method. Whether you’re looking for whole hog roast or a pulled pork sandwich, author Tom Rea has you covered. Never...

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How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog

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Overview

The Best Tips and Techniques for Roasting a Pig to Perfection

Master the ins and outs of pork roasting! How to Roast a Pig teaches you the five main methods for cooking the perfect pork, and how to choose what to cook with each method. Whether you’re looking for whole hog roast or a pulled pork sandwich, author Tom Rea has you covered. Never be without melting meat or crisp crackling again!

Inside you’ll find:

  • What equipment you'll need for easy roasting
  • How to select the perfect pork cuts for your budget and taste buds
  • Easy ways to oven-roast pork
  • The secrets of slow roasting for melt-in-the-mouth meat
  • Pan-roasting techniques for perfectly juicy pork
  • Ways to play with pot roasting pork
  • How to wow everyone you know by spit roasting a whole pig
  • Delicious recipes to get creative with, including Pork and Caramelized Apple Terrine and Chinese-Glazed Pork Belly
  • How to get crisp crackling every time
  • The brines, rubs, and marinades you'll need to tenderize and pack in flavor, from Kansas City Rub to Chinese Spice Rub
  • Plus, create your own spice blends to make your meat sing!
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Product Details

  • ISBN-13: 9781592537877
  • Publisher: Quarry Books
  • Publication date: 5/1/2013
  • Pages: 160
  • Sales rank: 435,910
  • Product dimensions: 7.80 (w) x 7.90 (h) x 0.50 (d)

Meet the Author

Tom Rea grew up on a farm, shooting, fishing, and foraging—and eating pretty well as a result. He started his career in a renowned gastro-pub, worked his way up to head chef, and from there has worked all over southern England and France, including at the award-winning The Coach and Horses and the Jolly Sportsman. He lives in Sussex and teaches people how to cook and cater for their own private parties in style.

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