How long would the pig need to be cooked?
Most of what is written above regarding temperature is also applicable to time. The pigs were done when they were judged to be ready by their respective pitmasters. Nothing more can be written on these two topics of an intelligent nature because too many variables were likely involved. Factors such as weather conditions, texture preferences and differences in cooking set-ups would have governed the cooking times. It would have been highly unlikely that any standards were in place as it pertained to pig cooking or their results. Therefore we consider the popular practice of focusing on time and temperature in efforts to replicate barbecue to be downright puzzling. OK, we have our pig cooked, anything else? SKIN! As far as pigs were concerned, the tendency of our forefathers was to use everything but the “oink”. Therefore, it is likely that the technique of “blistering” or “popping” the skin into a fried pork rind type texture was practiced. This was usually done at the end of cooking. T
