Ingredients
Equipment
Method
- 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!
Notes
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