How to Roast a Pig: From Oven-Roasted Tenderloin to Slow-Roasted Pulled Pork Shoulder to the Spit-Roasted Whole Hog | Michael Sullivan, Tom Rea

Find the perfect pig or cut of pork, decide on the best cooking technique to use, and get ready to roast a pig to perfection! This complete guide covers basic roasting techniques using a selection of the most common joints and cuts, from loin chops to pork shoulder, so you can enjoy roast pig as an everyday meal. It then builds on those skills to move onto the joy of roasting a whole pig in a pit roast or Cotachena style, as well as Asado, Porchetta or roasted in the ground for a truly unforgettable event. Each method includes a shopping list and timeline to make sure you create the perfect pork every time. To top it off, learn to create stylish restaurant-style pork dishes using the methods you've explored, and match the perfect side dishes to your home-roasted pig.