What is a pig pickin'?
"A pig pickin' (also known as rolling a pig, pig roast or as the Cajun "Boucherie") is a types of party or gathering held primarily in the American South which involves the barbecuing of a whole hog (the castrated male pig or boar, bred for consumption at about 12 months old). Females, or sows are used as well.
Culturally and culinarilly different from traditional Deep South pig pickin' events, pig roasts are a common occurrence in Cuba, as well as the non-mainland American state of Hawaii, with roasts being done in the traditions of those places.
Many Southern families have a pig roast for Thanksgiving or Christmas, graduations, weddings, or summer gatherings. Some communities hold cook-offs during festivals, where cooks compete against one another for prize money."
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Culture
"The pig pickin' is an important part of the culture of the
South; the necessary work and time needed to cook the
hog makes it ideal for church gatherings ("dinner on the
grounds") or family reunions, and they can be held
year-round (thanks in part to the Carolinas' mild
winters). Pig pickin's are popular amongst the most
devoted tailgaters (see tailgating) at college football
games across the south. The pig pickin' has been long
associated with politics; many local political parties
and politicians still use the pig pickin' to attract people
to meetings and campaign rallies. In 1984, Rufus
Edmisten, running for Governor of North Carolina at the
time, was overheard stating that he was "sick of eating
barbecue"; he lost the election and partially blames that
comment for his defeat."
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Cooking
"A hog/pig, often around 80-120 pounds dressed weight, is split in half and spread onto a large charcoal or propane grill. Some practitioners use a separate stove filled with hardwood to produce coals which are then transferred under the charcoal grill by shovel; others use charcoal with chunks of either blackjack oak, hickory wood or some other hardwood added for flavor. The style of these grills are as varied as the methods of producing them, some being homemade while others are custom made."
"A long running debate still continues between many barbecue enthusiasts over the merits of the fuel used, with propane often being cited as preferable to maintain a consistent temperature, whereas charcoal or charwood are often touted as producing better tasting meat."
"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; the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. Some practitioners clean ashes from the skin with paper towels or a small whisk broom before flipping the hog to help produce high quality cracklings from the skin."
"Often the hog is basted while cooking, though the method and sauce used differs according to region. For instance a typical South Carolina Piedmont area baste would be a mustard based sauce, an Eastern North Carolina baste is usually a very light vinegar based sauce with red pepper flakes, and Western North Carolina barbecue uses sauce with a ketchup base similar to traditional barbecue sauce."
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