Bone Suckin’ Pig Roast
By :
Nancy Blalock |
| On : | Category :
Backyard BBQ, Bone Suckin' Sauce Eastern Vinegar, Dinner, Grill, Pork, Smoker
Place the pig on the grill, skin side down. Sprinkle inside lightly with salt. Raise the grill temperature to 350℉.
After 1 hour, reduce grill temperature to 275℉
Cook the pig 1 hour for every 15 pounds or until the temperature probe into hams reaches 170℉ and 180℉ in shoulder and no pink meat is visible when hams and shoulders are cut (a 90 pound pig is about 6 hours).
After 4 hours, punch holes through the pig for the grease to run out. Give the pig a Bone Suckin' Sauce Eastern Vinegar bath to help release the grease.
Every hour until served, baste the pig with sauce, pouring about 1” into the rib cavity. Recipe serves 40-60. Enjoy!
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