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:
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. www.splitjack.com .
- Close the cavity using butchers string.