And This Little Piggy Went to The Sanctuary

On Thursday, June 20th Jasmine Porch celebrated the first official day of summer…. just a day early as they set out on a full Pig Roast. Nothing says summer days like barbecuing, and why not a whole hog!


When we were setting up for the roast I was chatting with Chef de Cuisine, Ryley McGillis about their approach on a roasted hog… here is what Chef had to say about this little piggy we were looking down on. “We got our hog from our friend Annie, who resides in Charleston.  It was about 100 pounds and was fresh and had a lot of good pork fat!  We rubbed it down two days in advance with olive oil, salt, black pepper, and our own house made barbecue rub.  At about 4am we fired up the grill and put her over heavy smoke…  10 hours at 210 degrees created a masterpiece of a smoked whole Carolina hog.”

The menu highlighted whole roasted hog and smoked chicken which both of course were celebrated in our Spiced Peach Barbeque, made in house. For our lovers of the sea, a raw bar was available with oysters on the half shell, wild shrimp and chilled seafood salads. Also on the buffet Jasmine Porch featured fire roasted corn on the cob, sweet and sour collard greens, John’s Island Potato Salad and of course Carolina corn bread to sop everything up with. This tasting meal was washed down by Terrapin- Rye Pale Ale and the assortment of sweet treats created by our pastry team… simply another taste of summer.


To view all the photos from our Summer Pig Roast please visit here!