MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Bbq'd Whole Hog Recipe
Categories: None
Yield: 70 Servings
1 Dressed pig; 75 to 100 lb
1/2 lb Salt
30 lb Charcoal divided
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1 ga Vinegar
3/4 c Salt
2 tb Red pepper
3 tb Red pepper flakes
1 c Brown sugar; firmly packed -OR-
1/2 c Molasses
Split backbone to allow pig to lay flat, being careful not to
pierce skin. Trim and discard any excess fat. sprinkle salt inside
cavity. Set pig aside. Place 20 lb charcoal in pork cooker. Pour
1 qt charcoal lighter fluid over top, and ignite. Let burn until
charcoal has turned ash-grey. Place heavy gauge wire, about the
size of pig, over pork cooker, 13" from coals. Place pig flat, skin
side up, on wire surface. Close lid of cooker; cook at 225 F for
6 hours, adding additional lighted coals as needed to maintain
temperature in cooker. Place a second piece of wire over pig,
sandwiching pig between the 2 layers of wire. Turn pig over; remove
wire from top. Insert meat thermometer in thigh; do not touch bone.
Baste meat with BBQ sauce; pour sauce in rib cavity to measure 1".
Close pork cooker lid; cook at 225 F for 2 hours or until meat
thermometer registers 170 F and no pink meat is visible when hams
and shoulders are cut. Slice and chop meat or allow guests to pull
(pick) meat from bones. Serve with BBQ sauce.
Note: Meat may be cooked and frozen for up to 3 months.
BBQ Sauce:
Combine all ingredients; mix well. Allow to stand 4 hours before
using.
Yield: 1 Gallon
Recipe by The Southern Heritage All Pork Cookbook
Posted to bbq-digest V5 #533 by
[email protected] on Sep 16, 1997
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