Hog Roast Selhurst’s Famous Southern Slow Roast Menu Packed Full Of Choice!

When our repeat customer Steve called Hog Roast Selhurst a few weeks back, to ask us to cater one of his work events, he wanted to try something a bit different. He’s a big fan of our scrumptious hog roasts, especially when we make them into pigs in buns together with our homemade apple sauce and sage and onion stuffing, and he’s also happily devoured our fantastic spit-roasted offerings in the past, such as chicken, turkey, lamb and beef, as he likes us to serve a whole host of different foods at his corporate functions. Nevertheless, for the most recent event, Steve asked us about our popular Southern Slow Roast Menu instead. 

Hog Roast Selhurst

Our versatile Southern Slow Roast Menu is amazing for providing plenty of variety and choice for your guests, as you choose three main meats and four side dishes too and it also includes a vegetarian option of veggie skewers if required. With marinated mains including Louisiana sticky pork ribs, barbecued pork butt, Texan beef brisket, Cajun-spiced roasted whole chickens and spicy Creole lamb, it can be hard to choose your favourite three, but Steve settled on ribs, lamb and pork, which we serve with some delicious sauces. For the additional sides that we serve, you can choose from coleslaw, a Greek salad, a seasonal green leaf salad, corn cobettes with butter, mac and cheese, skin-on baked potatoes, and spicy sweet potato wedges, and Steve decided that mac and cheese, corn on the cob, wedges and coleslaw would be a great choice for his guests. 

On the day of the event, at Steve’s business premises, our friendly, professional Hog Roast Selhurst chef and catering assistants arrived hours before service in order to set everything up and start roasting the meats. We roast them low and slow, so at a low temperature for hours on end, until we get meat that melts in your mouth.  

Nearer to the time of service, Hog Roast Selhurst cooked the hot sides and freshly prepared our homemade coleslaw, sliced the bread rolls and arranged the condiments and extra sauces, and by 3pm, we had a great feast ready for Steve and his fifty guests.