« Reply #3 on: June 18, 2016, 03:13:52 PM »
Presentation looks great with the whole pig on the table ready to eat. How did you do that? Getting closer to having our pig roast next month in the smaller #1 caja China.
Thank you!
@mhiszem We removed the head and feet, then piled the pork (cracklin's, pulled, chunks and slices) on 2 platters. Kept the excess meat in foiled pans in the Peoria to keep warm and replenished as needed.
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I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!