Bone Suckin’ Pig Roast

  • Yield: 70
  • Servings: 70
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h
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  • Bone Suckin’ Sauce®, 1 gal
  • Apple Cider Vinegar, 1 gal
  • Salt, 3/4 cup
  • Red or Black Pepper, 2 Tbsp
  • Red Pepper Flakes, 3 Tbsp
  • Brown Sugar, 1 cup
  • Pig 70-200lbs


Step 1

Combine all of the ingredients; mix well. Allow the mixture to stand for 4 hours before using.

Step 2

Place the pig on the grill, skin side down. Sprinkle inside lightly with salt. Raise the grill temperature to 350 degrees F.

Step 3

After 1 hour, reduce grill temperature to 275 degrees F.

Step 4

Cook the pig 1 hour for every 15 pounds or until the temperature probe into hams reaches 170 degrees F and no pink meat is visible when hams and shoulders are cut (a 90 pound pig is about 6 hours).

Step 5

After 4 hours, punch holes through the pig for the grease to run out. Give the pig a vinegar sauce bath to help release the grease.

Step 6

Every hour until served, baste the pig with sauce, pouring about 1” into the rib cavity. Recipe serves 70-80. Enjoy!

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