Home Forums Hunting & Shooting Hunter's Campfire Pork seems to be trending on the fire tonight

We picked up a 58 pound (dressed) pig and had it split. I removed the spine, slathered it in mustard, and covered it a rub we made, mostly salt, black pepper, onion powder, garlic powder, and a little paprika.

I put it on the pit last night, cooked it on low heat for nine hours. Started with skin up, after two hours I turned it over. Basted it a couple of times with butter, Cajun Power, and garlic Tabasco.

It was excellent, tender and juicy.