We did two 30 to 35 pound pigs. The recipe below is only for one.
As you can see we were also having way too much fun with this. The injector we used looked like it was stolen from some abandoned 1950's insane asylum.
Daniel also built the smoker we used. Two barrels cut in half and welded together.
We started at 4:30 am and the pigs were ready after the football game. Got a little messy cutting it up but it was worth it. My outfit matched my gloves.
My boyfriend made two BBQ sauces that tasted great with the pig: Kansas City Honey and Carolina Mustard. The puppies especially liked it.
1 30 to 35 lb. pig, gutted, butterflied
4 bottles Goya bitter orange marinade
6 bay leaves, bruised and broken up
1 tsp. cumin
2 - 3 heads of garlic, minced
1 part apple cider vinegar
1 part olive oil
bag of charcoal
bag of apple wood chunks
(Night before serving)
1. Combine all ingredients of the marinade in a large bowl or pitcher.
2. Using the injector, fill the pig with the marinade leaving a little to brush the inside of pig with.
3. Let sit over night.
(8 hrs. before serving)
4. Place coals in the in chimney and light. Let sit until all coals are burning.
5. In the mean time, score the skin of the pig and rub down with salt.
(7 hrs. before serving)
6. Place coals in the smoker and bring up to between 200F to 250F degrees. Then place wood chunks on top.
9. Place pig in the smoker belly down.
10. Cook for 7 hours, mopping using a spray bottle every hour and rotating around the smoker if needed (this depends on the smoker).
11. Once 7 hours have passed, turn pig so it is skin down and place next to hot coals to crisp up the skin for about 5 to 10 minutes.
13. Stuff face!
Might also enjoy:
|Beer Boiled Brats|
|Prosciutto wrapped Scallops|
|Bourbon Bacon Brownies|