HOW TO ROAST A PIG IN A PIT RECIPES

Our pastor's wife, while we were stationed in Hawaii, gave me this recipe. It taste just like the imu pit roast pork, like they serve at luaus. It's really easy to prepare too. I get tons of compliments and requests for the recipe every time I make it. It is really suppose to say 1 handful of rock salt, but the system won't take that as a measurement. I usually halve the recipe, so I'm not real sure how many servings this makes. I know it makes LOTS. Also - not sure what the size of the bottle is for liquid smoke, but it's small and I believe it is the only size you can buy at a regular grocery store. This can be frozen and tastes just as good, even a month later!

Total Time 125 minutes

Prep Time 25 minutes

Cook Time 1

Yield 10-12 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

When it comes to smoked meats, there is nothing like a slow cooked pork shoulder. When done well, the meat practically melts in your mouth and the flavor is unbelievable. Incredibly versatile, pulled pork can stand on its own, make a sandwich, or top a taco. You can find a vast assortment of pulled pork recipes across the internet. Almost any dish that has a meat component can be made using pulled pork instead of the usual chicken or beef. It is a relatively cheap cut of meat, can feed a lot of people, and is simple to cook, which makes it a favorite for families and large gatherings. Cooking your pulled pork in most smokers, or even in a slow cooker, can often take upwards of twelve hours, but with the Pit Barrel® it will be ready to eat in less than six!Many who are new to barbeque may wonder what cut of meat to use for pulled pork. Recipes may call for pork shoulders, pork butts, or Boston butts, and all this terminology can get confusing. The good news is these are all different names for the same thing. Pulled pork is usually made from the “butt” end of the pig’s shoulder, the top of the front leg. “Butt” sounds like it should come from the rear legs, but that is where a ham comes from. So next time you go to the grocery and come across a cut of pork labelled “pork shoulder butt,” you know it is all the same piece of meat.The Pit Barrel® provides a unique flavor that you won’t get with any other cooking method. Hanging your meat directly above the charcoal basket allows the drippings to fall onto the coals and vaporize. These vapors mix with your smoke and infuse back into your meat as it cooks. This flavor is often so good people won’t even bother with bbq sauce or rubs, but there are endless ways to change it up when you want to. It can be as simple as adding a handful of woodchips of your choice to adjust the smoke flavor. You can always coat your pork shoulder in your favorite dry rub, and we highly recommend checking out our signature Pit Rubs. Throw a little brown sugar in the rub if you like a sweeter meat. If you want even more flavor infused in your meat during the cook, try a different liquid when you wrap it. Beer, apple juice, and broth are common, but you can mix it up with some ginger ale, pineapple juice, apple cider vinegar, or get even more creative! If you are cooking for a pickier crowd, sauces may be a better option to add flavor. If you trust the smoke to flavor your meat, then each person can add whatever sauce in whatever amount they want to suit their taste.Pulled pork is an American household favorite. Great for sandwiches or comfort dishes, this recipe is perfect for the Pit Barrel®.

Provided by Pit Barrel Cooker Co.

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Cook Time 5 hours

Yield 6

Number Of Ingredients 4

• Ingredients

Nutrition Facts : ServingSize 6, Calories 425