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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.

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Looks good!


Dave

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Ahh yes the awesome pig. Ribs, chops, tenderloin, ham, butt, bacon, sausage, jowls, everything but the sqeal as my grandpappy used to say. It's all good.😊

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Always wanted to try cooking a whole one.

Looks good.


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Originally Posted by SandBilly
Always wanted to try cooking a whole one.

Looks good.


There are many ways to do it SandBilly. Just make sure you go low and slow, and have a meat thermometer handy to check behind the front shoulders. They typically run a little lower in coking temp.


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Poor little oinker,,,,sniff,sniff

where's the forks,looks good

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I’d say it’s the best way to cook pork.

The chicharrone it produces is second to none.


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Originally Posted by kragman1
Originally Posted by SandBilly
Always wanted to try cooking a whole one.

Looks good.


There are many ways to do it SandBilly. Just make sure you go low and slow, and have a meat thermometer handy to check behind the front shoulders. They typically run a little lower in coking temp.

What do you do about the rear shoulders?


Originally Posted by Geno67
Trump being classless,tasteless and clueless as usual.
Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
Originally Posted by KSMITH
My young wife decided to play the field and had moved several dudes into my house
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That would be the perfect size. Been in on a few hog roasts with full size butchers and it’s a hand full. That looks much more manageable.


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I roast ~100#’ers nearly every fall. They are not difficult to handle if you use a bit of fore thought with your set up. A hand truck doesn’t hurt either. Lol.

Hams and shoulders can take more heat than the mid section. Organize your fire accordingly.

Get ya a cheap plastic kiddie pool and brine the thing.


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👍👍👍

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Originally Posted by slumlord
👍👍👍


What he said ^^^


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That looks good. I have to do mine a couple of butts at a time. I once knew an old shoe shine man who stated he liked a pig "From it's snooter to it's tooter!" I always get a kick out of that saying when I think of him.
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Hog killen was a big deal back in my youth.

My paternal grand pa had a big vat and fire box with a port-a-bar and multiple chain hoist. Everybody in the neighborhood brought their hogs over. Single shot .22 out of the milking chute in the barn. Production line, scald, hoist and lay on table to scrape the hair off, pick up to gut and split, move to cutting table. Offshoot guts to salvage organs and small intestine for cleaning for sausage casings, big intestines for rendering. Each individual determined how they wanted their meat done, fat cubed and into the pots, straining the hot lard and filling the 'stands, save the cracklins and chitlins. Working heads for souse. Salting middlings and hams, cold smoking sausages.

Always some corn liquor at the end of day, as the fires burned down the music came out.

Life was a lot simpler then. The above photo reminded me...


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The rear never seems to be a problem. I guess that being surrounded by all the meat and fat they just cook more evenly.
Make sure your temp is good in a few spots before it's "done".

Well worth the effort!


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Dang that looks tasty…

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Originally Posted by SandBilly
Always wanted to try cooking a whole one.

Looks good.


I have wanted to do one for a long time. Glad I finally did. Low heat, be smart with your fire, it can flare up on you. It did it to me once about two hours in. I had a table set up and pulled the halves off, adjusted my coals, put the pig back on, used that opportunity to flip it skin side down.

It really was delicious. I love Boston butts however there are way better parts you will find on a whole pig.

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A whole roast hog or pig is one of the best meats there is.


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