That little Porker will Yield about 40% or 15 to 20Lb Pulled Meat, DON'T skip the meat on the Head and Neck, it is the BEST part. If you want a Traditional BBQ PIG, Inject the Recipe Below reserving half to Mop the last hour as the Pig turns for good crispy skin. Season heavily with Rub in the Cavity. As far as stuff in the Cavity. Use 6 Lrg Onions, peeled and quartered, 2-3lbs Baby Carrots, 1-2 whole Stalks Celery cut in 3" lengths, 3 Heads Garlic Cloves, peeled, 2 Bunches Fresh Thyme, scattered and 2 Bunches Fresh Sage, scattered. The Veg can be served as a side. You will need to cover the Ears, Nose, Tail and Feet, if still there, but uncover the last hour to crisp as well. Since you will be Spit Turning your temps will be higher, 300-325*F so it will go quicker. That is why you are seeing 4 hour cook times. Always add a couple hours to CYA and Rest the Piggy, at least 1 hour, covered in foil. Get help Pulling the meat as it is a big job to get it all. And be Extra careful with Sanitation, you don't want Sick people the next day. Keep your work surface and hands clean. 1Tbs Bleach to 1 Gallon Water will do a good job of killing any lurking Nasty's...Have Fun and Congrats on Graduation...JJ
Mild Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
I would Double or Triple for your Piggy.
1/2Gallon Apple Juice
1-2C Apple Cider Vinegar depending how tangy you want it.
1T Kosher Salt
2T Mild Bubba Q Rub
1tsp Dry Sage, ground
Worcestershire and Hot Sauce to Taste
Combine all and rest 30 minutes or longer for flavors to meld. Divide in Half and inject, you may need to strain depending on your needle, the meat all over and rest at least 2 hours or over night, Refrigerated or on Ice in a Cooler.
For the MOP, add 1Cup Veg Oil to the remaining Qt liquid and Mop the Pig the last hour. Since this contains Sugar and Oil watch heat, adjusting so it does not Burn and have a Spray Bottle of Water to quench Flare Ups...
Edited by Chef JimmyJ - 5/16/13 at 5:28am