Patiently awaiting the charcoal spit-roaster, this 87 pound hog is
going to be the centerpiece of my daughter's High School
graduation party on Saturday. Tomorrow, I'll inject an apple
cider brine and let it marinate overnight. Saturday at 8:00 a.m.
it'll start slow-roasting and hopefully around 4:00 we'll have
crispy skin and juicy, fall-off-the-bone meat. I call the cheeks!