Hog Roast
A
flavoursome Hog Roast with BBQ sauce
1 (75- to 1OO- lb) dressed pig
1/2 lb
salt
3O lbs
charcoal divided
BBQ sauce
(recipe follows)
Split
backbone to allow pig to lay flat, being careful no
t to pierce skin.
Trim and discard any excess fat. sprinkle salt inside cavity. set pig
aside.
Place 2O
lbs charcoal in pork cooker. pour 1 qt. charcoal lighter fluid over top, and ignite. Let
burn until charcoal has turned ash-grey. Place heavy gauge wire, about the
size of pig, over pork cooker. 13" from coals.
Place pig
flat, skin side up, on wire surface. Close lid of cooker; cook at 225 deg. for 6 hours,
adding additional lighted coals as needed tomaintain 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; do not
touch bone.
Baste
meat with BBQ sauce; pour sauce in rib cavity t
o measure 1 inch.close pork cooker lid; cook at 225 for 2 hours or
until meat thermometer registers 170 deg. and no pink meat is visible
when hams and shoulders are cut.Slice and chop meat or allow guests to
pull (pick) meat from bones.
Serve
with BBQ sauce. Yield: 7O servings.
NOTE: Meat may be
cooked and frozen for up to 3 months.
BBQ SAUCE:
1 gallon
vinegar
3/4 cup
salt
2
tablespoons red pepper
3
tablespoons red pepper flakes
1 cup
firmly packed brown sugar or 1/2 cup molasses
Combine
all ingredients; mix well. allow to stand 4 hours before using. The BBQ sauce yields around 1
gallon.
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