Summer BBQ’ing is finally here with all the good stuff. Friends, beer, lawn games, and juicy, jaw dropping, lip smacking eats. Burgers and brats are classics, but sometimes it’s fun to take BBQs to the extreme…like roasting a whole pig in your backyard.
Pictured below is Wilbur, the 82 pound pig that our friends roasted in their backyard yesterday. Snout, ears, eyes, teeth, tongue, feet, tail…all parts were present.
Roasting an 82 pound pig requires elaborate planning. Our hosts first had to determine where they could obtain the whole pig. They met a local farmer at the Lyndale Farmers’ Market in Minneapolis who raises pigs and sells them for events like this ($2 per pound. Wilbur was one pricey pig!). Yesterday morning at 5:30am they picked up Wilbur and the grill. By 7am Wilbur was stuffed with an orange garlic marinade and was roasting on the spit, slowly rotating. The sweet, savory smoke tempted us until 5pm when all parts were fully cooked through, juicy and ready to devour. We ate all parts of the pig…the shoulder, bacon (the sides), ribs, loin, and ham (the rump). We left the ears for the neighbor’s dogs to enjoy.
This was the most tender and juicy pork sandwich we’ve ever had. Not to mention it was awesome to know exactly where the pork came from. Can’t get more local than this!
To share as a side to the pork sandwiches, we brought Cowboy Caviar, a specialty of our friend Rachel (who we are going to visit in Washington state in 4 days! Expect to hear all about our adventures next week). Beans serve as the base and are jazzed up with crunchy peppers, red onion, corn and sweet nectarine. A squeeze of lime and the vinegar dressing give this dish the perfect amount of acidity. We dipped Food Should Taste Good Sweet Potato Chips into the salsa. This was an absolute hit at the party and was almost gone before Wilbur was even ready.
Even if you’re not going to a pig roast, Cowboy Caviar will be a hit at any BBQ or summer gathering.
Happy double dipping!
Recipe – from Rachel
- 2 15 oz. cans black beans, rinsed
- 2 15 oz. cans pinto beans, rinsed
- 2 15 oz. cans corn (or 1 bag frozen corn)
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 2 nectarines
- 1/4 cup red onion
- 1/4 cup cilantro (or parsley)
- 1 tsp. cumin
- 1 tsp. garlic powder
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. red wine vinegar
- 2 Tbsp. apple cider vinegar
- 1/4 tsp. black pepper
1. Combine beans, corn, chopped peppers, nectarine and red onion in large mixing bowl. Stir to combine. Add cilantro, cumin, black pepper, garlic powder, and vinegars. Stir to coat beans, peppers, nectarine and onion.
2. Place in refrigerator and let marinate for 2 hours.
3. Serve with Food Should Taste Good chips or your favorite tortilla chip. Enjoy!
*Salsa can be served at room temperature