The following blog post chronicles the Pig Roast party from start to finish. If you're not prepared to do as the sign says, you might want to skip this one.
I asked Derek to make us this sign. It hung above the car port (aka the roasting pit) all day then we moved it inside.
Teri butterflied and marinated the pig at the Brinker Test Kitchen on Friday. When I asked if they named it, she said yes... Her name is Supper.
Erin and Derek preparing t0 start the oven.
I asked Derek to make us this sign. It hung above the car port (aka the roasting pit) all day then we moved it inside.
Teri butterflied and marinated the pig at the Brinker Test Kitchen on Friday. When I asked if they named it, she said yes... Her name is Supper.
Erin and Derek preparing t0 start the oven.In this cooking method the pig was placed inside this box with a metal top. Hot coals were placed on top which heated the inside of the "oven". We used a digital thermometer keep the heat between 170 - 200 degrees.
Obviously we were all ready for some pork because two separate trips were made to the donut store for "pigs in a blanket" for breakfast.
A mid afternnon check of "Supper" and a flip.
Teri, Derek and Erin posing in front of their handiwork.
A few close ups.
Dinner is Served 
Thanks to everyone who came, it truly was an international party. We had Puerto Rican rice, cookies from Peru, Italian pasta salad, empanadas, Tropical fruit salad, greek dolmas and spanakopita, sweet potatoes, brownies, Tres Leches Cake and wine and beer from around the world.
A mid afternnon check of "Supper" and a flip.
The Party!
Teri, Derek and Erin posing in front of their handiwork.
A few close ups.
Dinner is Served 
Thanks to everyone who came, it truly was an international party. We had Puerto Rican rice, cookies from Peru, Italian pasta salad, empanadas, Tropical fruit salad, greek dolmas and spanakopita, sweet potatoes, brownies, Tres Leches Cake and wine and beer from around the world.
