Whole Smoked Pig The Guy Recipes

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SMOKED WHOLE PIG



Smoked Whole Pig image

This simple approach to a whole smoke roasted pig is a great way to cook your first whole hog!

Provided by Susie Bulloch (heygrillhey.com)

Categories     Main Dish

Time 9h

Number Of Ingredients 12

1 35 pound whole pig (cleaned )
4 cups apple juice
2 cups apple cider vinegar
2 Tablespoons Kosher salt
2 Tablespoons Brown Sugar
1/2 cup Hey Grill Hey Signature Sweet Rub
2 cups apple cider vinegar
1 1/2 cups apple juice
1/4 cup brown sugar (1)
2 Tablespoons Kosher salt
1 Tablespoon black pepper
1 Tablespoon red pepper flakes

Steps:

  • Prepare your pig for smoking by cutting through the backbone, cutting the ribs away from the backbone, and removing any excess silver skin from the ribs and interior cavity. Use a sharp knife to trim away some of the skin away from the hams and shoulders.
  • Preheat your smoker to 275 degrees F for indirect cooking. Use a mild hard wood like apple or hickory.
  • Combine all of the injection ingredients in a large bowl. Using a syringe injector, inject the liquid into all areas of the pig.
  • Place the pig on your smoker and close the lid. Smoke for 1 hour before opening the lid.
  • Make the mop sauce by combining all of the ingredients. Mop the sauce on the pig once very hour until the internal temperature of the hams reach 165 degrees F.
  • Use heavy duty foil the tightly wrap the pig and tuck the ends of the foil around the edges of your pig.
  • Close the lid of your smoker and continue cooking until the internal temperatures of your shoulders read at least 195 degrees F and your hams are about 185 degrees F if you want some sliced/chopped pork. If you want to be able to shred your whole pig, cook until your temperatures in the shoulder read at least 200 degrees F and your hams read 195 degrees F.
  • Turn off your smoker and allow your pig to rest for at least an hour (still wrapped in the foil) before slicing, pulling, and serving.

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