Depending on the size of your grill it may take a few sessions to roast and entire pig. Plan ahead to have sufficient sustained heat for a slow and low cook on the grill. Attention to detail at each step along the way will make a big difference in the success of your roast. Give your guests a finished product that is fall off the bone tender and full of slow roasted flavor. Add this to my Recipe Box.
Instructions
1. Fill and light your gas or charcoal grill and and allow it to heat up evenly while you prepare the pig. Cooking temperature should be between 225 and 250 degrees for a slow- and low-roasted pig.
2. Fill a bowl with some of the hardwood chips from your 3-lb. reserve, and cover them completely with water. Soak the chips for at least 30 minutes before you place them in the grill to add smoky flavor to your roasted pork.
3. While the grill heats up and the hardwood chunks are smoking, begin dividing your pig into similarly sized portions on a large cutting board for even cooking. Use a sharp butcher knife to sever bone and remove each leg, section the torso into small enough chunks to fit your grill and remove the head to roast it alone.
4. Fill the base of an aluminum cake pan with some of the soaked hardwood chunks and place some new dry ones into the water for later. Set the pan full of wood chunks directly over your heat source and close the lid of your grill.
5. When you see smoke rising from the closed grill, lift the lid, and use tongs to begin transferring pig portions to the hot grill. Close the lid of the grill and allow your pieces to roast for at least 90 minutes before flipping them with the tongs.
6. After another 90 minutes has passed use a meat thermometer to check the internal temperature of the pork and see if it has nearly reached 160 degrees. Once it is within a couple degrees, remove the pork from the grill and place it in a large aluminum roasting pan to rest. Cover the meat with aluminum foil to hold in heat and retain the meat's moisture.
7. Continue this cycle, replenishing propane, charcoal and soaked hardwood chunks as need to maintain a constant temperature around 250 degrees and a steady stream of smoke. Roast the head last and cover the ears and nose with aluminum foil while it cooks to prevent burning.
Tags: hardwood chunks, your grill, aluminum foil, grill allow, least minutes, least minutes before