It took all day Saturday, between the sleeping in, two (2) visits to Home Depot, two (2) visits to Mr and Mrs Pork at the farmers' market, making sure there were two (2) propane tanks at the ready, and two (2) pints at my local before the rolling rotisserie even got going. We scored his skin, went crazy with the kosher salt and pepper and seasoned his belly cavity with my special Italian herbs for pork. All was going according to plan.
But then I had to clip off Piggie's adorable ears because they were in the way of the rotisserie action; snipping through ears with my kitchen scissors is a sensory experience I'll not soon forget. And we decided to wrap him in foil for the first little while so as not to burn the skin. But then the rotisserie started rolling back and forth instead of all the way around. Command decision: transfer Piggie to the oven. In one of those crappy foil roasters lined with more foil set over 2 overlapping baking sheets. After about 3 hours in total, we cranked on the broiler to get some sweet crackling action, braised a head of red cabbage and boiled some Desiree potatoes.
I have to be truthful and admit that I was prepared for the worst. I've never done a pig like this and it has always seemed something to leave to the professionals, like haircuts and chiropractic. I was ready to enjoy a delicious meal of nothing but red cabbage and potatoes.
But when my Brit fed me that first little shard of crackling, I nearly wept with pleasure. We stood over the cutting board and pillaged the crackling right off (and the tender cheeks for that matter) before I even began to carve.
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