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How to roast a hog

June 03, 2007

Shannon Donley of Shepherdstown, W.Va., always roasts the Gospel Fest hog.

Donley puts the cleaned hog belly down in a modified propane tank with about 65 pounds of charcoal.

Donley started roasting this year's Gospel Fest hog, which was about 260 pounds when it was alive, on Friday about 11 p.m. The meat was done on Saturday about noon, he said.

Donley doesn't turn the hog, and he makes sure it stays in a temperature range between 225 and 270 degrees, he said.

It takes Donley about 45 minutes to pull all of the meat off the hog when it's done roasting, he said. The longer it cooks, the easier the meat falls off the bones, he said.

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Most people put the pork on a bun the first time they eat pulled pork, Donley said. Experienced hog-eaters just dig in to a big chunk of meat on a plate, he said.

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