Canada Day was an absolute blast. Emily and I hosted a pig roast at our house and roasted a 70lb. Berkshire ppig from Broek Pork Acres. We heated up some tempeh for the vegetarians and served both the pork and tempeh with a chipotle barbecue sauce, green cabbage slaw and white corn tortillas. The pig took about 7hrs to cook and tasted amazing! Originally when I ordered the pig, I asked the butcher to butterfly it so I could cook it over a charcoal pit. At the last minute I decided that I didn’t want to risk cooking it that way, so I rented a rotisserie. I sewed up the underbelly with twine, poked holes all over the skin so the fat could render out and lathered it up with canola oil and a sprinkle of kosher salt (Ha!). The pig was devoured in about half an hour and the only thing remaining was a bit of the skin and the bones. I cant wait to do the next one!