Pig pickin'

A pig pickin' (also known as rolling a pig, pig roast or as the Cajun "Boucherie") is a type 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). Culturally different from traditional American South pig pickin' events, pig roasts are a common occurrence in Cuba as well as the American state of Hawaii, with roasts being done in the mainland states by descendents of either area.

Many Southern families traditionally have a pig roast for Thanksgiving or Christmas. Some communities hold "cook-offs" during festivals, where cooks compete against one another for prize money [ [http://www.newportpigcooking.com/faqs.htm Newport, NC Pig Cooking Contest Q and A] ] .

Cooking

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 [ [http://bbqright.com/category/natural-gas-vs-propane-vs-charcoal/ Natural Gas vs Propane vs Charcoal] ] .

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 [ [http://cuban-christmas.com/pigroast.html The Best Way to Roast a Pig] ] [ [http://www.ikonaedizioni.com/2007/11/02/traditional-kalua-pig-cooking-in-hawaii/ Traditional Kalua Pig Cooking in Hawaii] ] ; 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 [ [http://www.scbarbeque.com/History.html South Carolina Barbeque Association] ] , whereas an Eastern North Carolina baste is usually a very light vinegar based sauce. [ [http://hkentcraig.com/BBQexp.html What Is North Carolina-Style BBQ?] ]

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 into traditional Carolina-style pork barbecue or it is picked off the hog itself by the guests. It is from the latter that the gathering gains its name. The barbecue is most sometimes eaten with hushpuppies (fried cornbread, occasionally flavored with onions), coleslaw, Baked beans or sometimes Brunswick stew. In South Carolina, it is common to serve pilaf ("pronounced pearl-ow") or hash as a side dish. Hash is a blend of leftover pork mixed with barbecue sauce and usually served over riceFact|date=July 2008.

The beverages of choice at Southern pig roasts are often sweet tea or beer, as well as soft drinks.

Culture

, 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.Fact|date=July 2008

References