Go Back

Melissa Norris
No ratings yet

Ingredients
  

Injection Recipe

  • ¾ cup pple juice (some folks swear by apple cider vinegar instead)
  • ½ cup water
  • ½ cup sugar
  • ¼ cup salt
  • 2 tbsp worcestershire sauce
  • ¼ tsp liquid smoke
  • Dissolve in a bowl and inject into shoulder in multiple spots.

Dry rub recipe

  • ¼ cup brown sugar
  • ½ cup white sugar
  • ½ cup paprika
  • cup garlic salt
  • cup salt
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 tsp black pepper

Instructions
 

  • Mix together and pat onto pig. Place pig in the cooking rack and secure the S hooks. Place whole pig inside the roaster.
  • Empty one 16lb pound bag of charcoal (never use instant) into two even piles on top of your lid and light. Once they're gray and ashy spread them evenly over tray. Settle lid in place on top of roaster.  Every hour add 5 lbs. of charcoal. Once the exposed skin of the underneath side is crispy, remove tray and flip pig over. Make slits in the skin of the pig every 4 to 6 inches. 
  • Add 5 more lbs. of charcoal to the tray and place back on top of roaster. Repeat, adding more charcoal every hour until pig reaches 190 degrees and skin is crispy. It should thunk like hard tack if you flick it.
Tried this recipe?Let us know how it was!