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Ingredientes
- 1 x Dressed pig, 75 to 100 lb
- 1/2 lb Salt
- 30 lb Charcoal divided
- 1 gal Vinegar
- 3/4 c. Salt
- 2 Tbsp. Red pepper
- 3 Tbsp. Red pepper flakes
- 1 c. Firmly packed brown sugar or possibly 1/2 c. molasses
Direcciones
- Split backbone to allow pig to lay flat, being careful not to pierce skin.
- Trim and throw away any excess fat. sprinkle salt inside cavity. set pig aside. Place 20 lbs charcoal in pork cooker. pour 1 quart. charcoal lighter fluid over top, and ignite. Let burn till charcoal has turned ash-grey.
- Place heavy gauge wire, about the size of pig, over pork cooker. 13 inches from coals. Place pig flat, skin side up, on wire surface. Close lid of cooker; cook at 225 deg. for 6 hrs, adding additional lighted coals as needed to maintain temperature in cooker. Place a second piece of wire over pig, sandwiching pig between the 2 layers of wire. Turn pig over; remove wire from top. Insert meat thermometer in thigh; don't touch bone. Baste meat with BBQ sauce; pour sauce in rib cavity to measure 1 inch. close pork cooker lid; cook at 225 for 2 hrs or possibly till meat thermometer registers 170 deg. and no pink meat is visible when hams and shoulders are cut. Slice and chop meat or possibly allow guests to pull (pick) meat from bones. Serve with BBQ sauce.
- Yield: 70 servings.
- NOTE: Meat may be cooked and frzn for up to 3 months.
- BBQ SAUCE: Combine all ingredients; mix well. allow to stand 4 hrs before using.
- Yield: about 1 gallon.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4543g | |
| Calories 1654 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 173038mg | 7210% |
| Potassium 3212mg | 92% |
| Total Carbs 253.81g | 68% |
| Dietary Fiber 0.8g | 3% |
| Sugars 230.41g | 154% |
| Protein 0.64g | 1% |
