The pig roast was a complete success! It was juicy, succulent and falling off the bone, and the crackling was crispy with almost no loose fat. Our 43 pounder fed our guest list of 35 people including a few who didn't eat pork and a few who ate more than they should have, with one small container of leftovers.
I have posted a bunch of photos of us using the china box and me carving on my FB profile, but I didn't see any reason to post them here and drive up the hosting fees. I'll just leave you with one for those that aren't on FB. Send me an add request if we aren't friends and you want to see the rest.
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One question - I have a bunch of ribs with only the silverskin / small bits of meat in between then (the thicker pieces were all cut off and consumed) and two trotters. I am thinking soup of some kind but am drawing a blank on what would go well with pork stock from already roasted pork. Ideas?
--Lisa
