Pig roast or hog roast

Roasted pig siu mei (Chinese roasted pig)

Babi Guling (Indonesian pronunciation for roast suckling pig) in Bali

A hog/pig, often around 80-120 pounds dressed weight, is split in half and spread onto a large charcoal or propane grill. The style of grills used are as varied as the methods of producing them, some being homemade while others are custom made.In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, as lava rocks are heated over an open flame until they are very hot. The heated rocks are placed into the pit, and a seasoned pig is placed inside and covered with additional banana leaves, which serve as insulation and for flavor.In an American Cuban-style pig roast, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh.^[12] Another popular method is to use a pig roasting box, the oldest and best known brand of which is "La Caja China."^[13] The cooking process is communal and usually done by men; the host is helped by friends or family. It usually takes four to eight hours to cook the pig completely;^[11][12] the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone. The meat is then either chopped or pulled or is picked off the roasted pig by the guests.In the Philippines, the pig is typically stuffed with spices, placed on a bamboo spit, and roasted over hot coals.In Puerto Rico, pig roast is prepared in adobo mojado (wet seasoning), it contains crushed garlic, black pepper, salt, orégano brujo, olive oil, and wine vinegar.

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