Whole Barbecued Baby Pig

Ingredients

  • Brine:
  • 7 cups kosher salt
  • 2 and 1/2 cups sugar
  • 5 tbs coriander seeds
  • 5 tbs black peppercorns
  • 1 tsp allspice berries
  • 2 tsp juniper berries
  • 20 bay leaves
  • 20 sprigs fresh thyme
  • 20 garlic cloves crushed
This method produces some of the most flavorful pork possible. Each different section of the pig has it’s own unique flavor. Cooking a pig using this method is well worth the effort.
For the Pig:

    • 1/4 cup kosher salt
    • freshly ground black pepper
    • 10 cloves crushed garlic
    • thyme, rosemary and tarragon sprigs
    • olive oil for basting
    Directions:
    • To make the brine, combine salt and sugar in a large stock pot and bring to a boil.
    • Stir until salt and sugar have dissolved completely.
    • Allow to cool.
    • Place coriander, peppercorns, allspice, juniper and bay leaves in a zip top plastic bag and smash them with a heavy object.
    • Combine all brine ingredients, plus another 4 and 1/4 gallons of cold water in a large stock pot.
    • To prepare the pig, remove any stray hairs then place it in a large  ice chest or a container large enough to hold the pig.
    • Pour the cold brine over the pig to cover and leave for 24 to 48 hours, adding ice to keep cold.
    • The day of the roast, remove pig from the brine several hours before you plan to start cooking.
    • Dry the Pig inside and out with clean paper towels.
    • Season the pig cavity aggressively with salt and pepper. rubbing it in as you go.
    • Add a few good handfuls of herbs and garlic to the cavity.
    • There are several methods that you may cook the pig. First you may place it in a smoker or you may use an electric spit which will will turn the pig and roast it evenly.
    • If you are using the spit method, thread the spit through the pigs mouth and out the other end, and fasten securely per manufacturer’s instructions. www.splitjack.com .
    • Close the cavity using butchers string.

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