Slow Cooked Hog Roast – Juicier And More Succulent Meat
There is an old saying that goes something like ‘good things come to those who wait’ and that is a very wise saying indeed, especially when you are talking about hog roast, because this really is a meal that rewards a fair bit of patience from everyone concerned. The reasons for this are very sound indeed.
Let’s get the obvious reasons out of the way beforehand, namely that hog roast is a big dish. It certainly is big, and if you have ever been to a hog roast event and seen the hog roast caterer carefully cooking the whole pig on the hog roast machine, you will realise that this is not some minor undertaking like popping a chicken in the oven or cooking a steak. We are talking about a lot of meat here and whenever you talk about big meat, you inevitably talk about big cooking times. But, as you would expect, it’s a little more complicated than that.
That Distinctive Hog Roast Smell And Taste
Flavour is what we want most importantly of all in our food and that in itself is another reason why hog roast takes time to cook. Ask any chef who knows a thing or two about cooking meat and they will tell you that the secret to a truly flavoursome piece of meat is to slow roast it whenever possible.
Of course, you cannot really slow roast a tiny piece of meat but a hog roast is perfect for this. In fact some people would argue that hog roast is one of the very best meats when it comes to slow roasting. It is not a coincidence that the hog roast caterer chooses a great quality pig from a local supplier because good produce is always a contributing factor and Preston is within touching distance of many great suppliers of top notch pigs, but the caterer will also choose one with a perfect level of fat….and that is crucial because the fat has an important part to play in the cooking process.
That layer of fat is going to protect the meat in a very special way, by preventing it from drying out. In a short period of cooking, this would not be an issue but a hog roast takes around six hours so that fat is going to really play a vital role in keeping the juices and flavour in the meat. Fat also help flavour the meat too, plus those six hours slow roasting allow the bones to release some flavouring into the meat.
All in all the slow roasting process is a really crucial part of the hog roasting process, and although it does indeed take a long time, we think that you will find that once you and your guests take in their first mouthful, they will understand. If you want a great tasting meat then you just have show a little Preston pig patience and your taste buds will almost certainly be rewarded!