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http://www.wnyc.org/culture

Last Sunday at the artist space 3rd Ward, butcher Tom Mylan spent a long, hot day preparing an urban pig roast for almost 400 guests at the 2nd Annual Pig Roast & Dance Party. The roasting process involved defrosting the 200-pound Jersey hog overnight, spreading it across the cage, wiring it down, scoring the flesh with a box cutter, and basting it with Salsa Roja from a jug. The pig was positioned in the above-ground pit Mylan designed with 3rd Ward. This method is ideal for Brooklyn, where the soil is too toxic to bury dinner in a proper pit, and concrete blocks are in abundance at your corner condos-to-be. At the end of the day, a hungry crowd dug into pork tacos, with their cell phone cameras ready. For $9 a plate, diners got 2 tacos, 2 sides, and a taste of summer. Watch the — often graphic — process in action.