Food in the City: The Art of the Urban Pig Roast

http://www.wnyc.org/culture

Last Sunday at the artist space 3rd Ward, butcher Tom Mylan spent a long, hot day preparing an urban pig roast for almost 400 guests at the 2nd Annual Pig Roast & Dance Party. The roasting process involved defrosting the 200-pound Jersey hog overnight, spreading it across the cage, wiring it down, scoring the flesh with a box cutter, and basting it with Salsa Roja from a jug. The pig was positioned in the above-ground pit Mylan designed with 3rd Ward. This method is ideal for Brooklyn, where the soil is too toxic to bury dinner in a proper pit, and concrete blocks are in abundance at your corner condos-to-be. At the end of the day, a hungry crowd dug into pork tacos, with their cell phone cameras ready. For $9 a plate, diners got 2 tacos, 2 sides, and a taste of summer. Watch the — often graphic — process in action.

Category:

News & Politics

Tags:

• pig roast
• WNYC
• 3rd Ward
• butcher
• Tom Mylan
• above-ground pit
• Bushwick
• Brooklyn
• pork tacos
• pig
• roasting
• salsa roja
• food

[whereismywater]

Isaías 66:3

“He who slaughters an ox is like one who kills a man; he who sacrifices a lamb, like one who breaks a dog’s neck; he who presents a grain offering, like one who offers pig’s blood; he who makes a memorial offering of frankincense, like one who blesses an idol. These have chosen their own ways, and their soul delights in their abominations;

[yogo512]

マァ、豚だから喰っちゃー美味いんだろうけど姿焼きは引くな～(­-_-)夢にみそう。

[brunzwick69]

need a la caja china!!!

[peter320vn]

I bet PETA's people are drooling right now !

[muldoonmax]

The meat in your mouth as you savour the taste of murder!!!!!

[muldoonmax]

Sick, sick people!!!!!!

[Aonexia]

Grew up there and I will never return... Enjoy Brooklyn mates... :)

[nfsmw6]

you need burn lots of wood after put your rood over

[chess747]

LOL hamtions in the city ..ofcourse we see how the rich live but I think us everyday people do it better and have more fun.

[gazza2510]

@youarenuts I'm about do one of these tomorrow the same way, any tips or times, my pig is only slightly smaller

Cheers