Roasting a whole hog is the classic way to feed a large crowd, and it starts with buying the right size roaster pig from a farm or butcher and giving them enough notice to schedule it. Get the size and timeline right and the cook itself is mostly patience.
What size to buy and how much it feeds
| Dressed weight | Approx. servings | Good for |
|---|---|---|
| ~50-70 lb | ~40-60 people | Family reunion, small event |
| ~90-110 lb | ~75-100 people | Big party, church roast |
| ~120-150 lb | ~100-140 people | Festival, large gathering |
Plan about 1 to 1.5 pounds of raw hog per guest. When in doubt, size up - leftovers freeze well and running short at a hog roast is a bad day.
Ordering the pig
Call a hog farm or a butcher that can order a roaster. Give at least a week of notice, since the animal has to be scheduled and processed to your target dressed weight, with the head and trotters on or off as you prefer. Confirm whether it comes fresh or frozen, and arrange a cooler or transport for pickup day.
The cook
Whole hog is low and slow: a pit around 225 to 275 F for 8 to 12 hours or more, depending on size. The shoulders and hams are the last to finish. For safety the meat must reach at least 145 F, but most cooks take the shoulders and hams to 195 to 200 F so the pork pulls apart. Rest it, then pull and chop. For the cuts and curing side of pork, see our pork cuts guide.
Find a hog farm or butcher: Find verified shops, farms, and processors near you on the Butcher Bud directory.
Last verified: July 2026 by the Butcher Bud editorial team. Ranges are typical; confirm details and pricing with your local farm, butcher, or processor. Regulations vary by state.