Smoke and Barbecue a Pig
Nothing tastes better than a shredded barbecued pork sandwich on a hot summers day. The smell of it cooking all day can make your mouth water in anticipation of savoring the tasty pork.
Grilling a pig isn't as difficult as most people thing. The hardest part is renting or purchasing a drum smoker and finding a butcher that sells whole pigs.
Here are some basic directions on smoke and cook a smaller pig. Add this to my Recipe Box.
Instructions
1. Blot the cavity of the pig dry with paper towels. Brush the pig generously with oil and season with salt and pepper.
2. Set up your grill using 20 lbs of charcoal. Let the coals burn until lightly lightly ashed over and then rake them into two mounds, one where the shoulders will rest and one where the thighs will be.
3. Place pig on the grate, bone side down. Smoke until the pig is nicely browned (about 2 hours).
4. Stir together this wonderful sauce (mop sauce). Brush or mop onto pig every half hour.
1 quart of cider vinegar
1 medium onion chopped
4 green jalapeno peppers chopped
1/2 cup of honey
5. After about three hours of cooking, you will need to add more coal, about 3 lbs of fresh coal per side each hour and some woodchunks or logs. Try to keep the temperature of the grill at medium.
6. To test if done, The pig is ready when you can pull the meat off the bones. Total cooking time will be about 4-5 hours.
7. Wrap your plywood with aluminum foil and transfer pig. Get help to do this. You can now serve and enjoy.
Tags: about hours, Smoke Barbecue