Whole Barbecued Baby Pig


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
    • 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. .
    • Close the cavity using butchers string.




2 min


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