PINK PIG BBQ RECIPES

Steps:

• Split backbone to allow pig to lay flat, being careful not to pierce skin . Trim and discard any excess fat. Sprinkle salt inside cavity. Set pig aside.
• Place 20 pounds charcoal in pork cooker. Pour 1 quart 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 inches from coals.
• Place pig flat , skin side up, on wire surface. Close lid of cooker; cook at 225° for 6 hours, 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; do not touch bone.
• Baste meat with barbecue sauce; pour sauce in rib cavity to measure 1 inch . Close pork cooker lid; cook at 225° for 2 hours or until meat thermometer registers 170° 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 barbecue sauce.
• Note: Meat maybe cooked and frozen for up to 3 months.

Steps:

• Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature.
• Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using.