This simple approach to a whole smoke roasted pig is a great way to cook your first whole hog!
Recipe by Susie Bulloch (heygrillhey.com) on October 17, 2019
Prep time: PT60M
Cook time: PT420M
Total time: PT540M
Keywords
Smoked Whole Roasted Pig
Ingredients
1 35 pound whole pig (cleaned )
4 cups apple juice
2 cups apple cider vinegar
2 Tablespoons Kosher salt
2 Tablespoons Brown Sugar
½ cup Hey Grill Hey Sweet Rub
2 cups apple cider vinegar
1 ½ cups apple juice
¼ cup brown sugar (1)
2 Tablespoons Kosher salt
1 Tablespoon black pepper
1 Tablespoon red pepper flakes
Categories
Main Dish
Cuisine
American
Steps
Prepare your pig for smoking by cutting through the backbone, cutting the ribs away from the backbone, and removing any excess silver skin from the ribs and interior cavity. Use a sharp knife to trim away some of the skin away from the hams and shoulders.
Preheat your smoker to 275 degrees F for indirect cooking. Use a mild hard wood like apple or hickory.
Combine all of the injection ingredients in a large bowl. Using a syringe injector, inject the liquid into all areas of the pig.
Place the pig on your smoker and close the lid. Smoke for 1 hour before opening the lid.
Make the mop sauce by combining all of the ingredients. Mop the sauce on the pig once very hour until the internal temperature of the hams reach 165 degrees F.
Use heavy duty foil the tightly wrap the pig and tuck the ends of the foil around the edges of your pig.
Close the lid of your smoker and continue cooking until the internal temperatures of your shoulders read at least 195 degrees F and your hams are about 185 degrees F if you want some sliced/chopped pork. If you want to be able to shred your whole pig, cook until your temperatures in the shoulder read at least 200 degrees F and your hams read 195 degrees F.
Turn off your smoker and allow your pig to rest for at least an hour (still wrapped in the foil) before slicing, pulling, and serving.
