Open Pit or Pig Cooker Pig Roast Times
On an open pit or a pig cooker, allow about 1 hour per 10 lb of dressed pig, keeping the pit around 225°F for the first 2 hours (NC Pork Council guide).
On an open pit or a pig cooker, allow about 1 hour per 10 lb of dressed pig, keeping the pit around 225°F for the first 2 hours (NC Pork Council guide). Most whole hogs take 8–12 hours.
Open Pit or Pig Cooker by party size
| Party | Pigs (dressed) | Cook time | Charcoal |
|---|---|---|---|
| 30 guests | 1 × 30 lb | 2.5–3.5 h | — |
| 50 guests | 1 × 45 lb | 4–5 h | — |
| 75 guests | 1 × 70 lb | 6–8 h | — |
| 100 guests | 1 × 90 lb | 7.5–10.5 h | — |
| 150 guests | 2 × 68 lb | 6–8 h | — |
| 200 guests | 2 × 90 lb | 7.5–10.5 h | — |
| Cook time (Open pit or pig cooker) | 4–5 h |
How we calculate
- Pork eaters = guests minus those who skip pork. Dressed weight = eaters × pounds per guest, rounded up to 5 lb.
- Above 100 lb, or above the box size for La Caja China, the plan splits into two pigs: smaller pigs cook faster and more evenly.
- Live weight = dressed ÷ 64–75%. Thaw days use the USDA fridge rule of about a day per 4–5 lb, applied to a pig (our extrapolation).
- We leave out rotisserie and lechon times because we found no reliable published figures.
| Rule | Value | Source |
|---|---|---|
| Dressed weight per guest | 1 lb (full sides) to 1.5 lb (light sides) | NC Pork Council guide |
| Dressed vs live weight | 64–75%, about 70% typical | UMaine Extension |
| Best carcass size | 60–100 lb; bigger parties cook two | NC Pork Council guide |
| Open pit time | 1 hour per 10 lb dressed | NC Pork Council guide |
| La Caja China | 16 lb charcoal to start, 8–10 lb each hour, flip at 3 h, 3.5–4 h total; Model #2 holds about 85 lb | published recipes |
| Imu | 6–8 h plus 2–3 h to heat the stones | Hawaii guide |
| Safe temperature | 145°F plus 3-minute rest (whole cuts); shoulders and hams pull at 180°F+ | USDA |
Whole-hog numbers are rules of thumb; most come from pitmaster guides, not lab tests. Pig prices are our estimate of $2.50–4.50/lb dressed. Data as of Oct 2026. Full list of sources: How we calculate.
Related
FAQ
How long does a pig take in an open pit?
About 1 hour per 10 lb of dressed pig.
What size pig for a pit?
For 50 guests about 45 lb dressed. Most pits handle 60–100 lb.
When is it done?
Whole cuts are safe at 145°F with a 3-minute rest (USDA); shoulders and hams pull best at 180°F or higher.
Do I need to brine the pig?
It is optional. Recipes use about 1.5 gallons of brine or mojo for a 50–60 lb pig, or inject about 1 oz per lb.