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pig roast

post #1 of 7
Thread Starter 
.. OK so I have a pig roast to do this weekend and I'm very good at what I do.. But looking for new ideas for flavor.. Injections or rubs any and all ideas welcome
post #2 of 7

With skin on, rubs won't do much for it so you'd be limited on pretreatments to injections, providing you're getting through the danger-zone temp in <4hrs. That said, do you use, or have you considered, finishing sauces for enhancing the flavor? Something for dipping, or to brush on as it's served?


@Chef Jimmy J turned me onto using vinegar as a base (used in moderation it makes many meats that much more mouth-watering). I had used it a bit prior to this, but he is correct in his findings.


This is the only one I recall using that I formulated for beef, but I will suggest modifications for use with pork...this is NOT a typical BBQ flavor profile, by any means:





1/4 Cup ground tart cherries

3/8 Cup Balsamic Vinegar (aged 15-yrs) [may sub with reduce balsamic]

2 Cups water

3 Tbls Red Bell Pepper, freshly ground from dried, chopped

1 Tbsp black peppercorn, freshly ground

1 Tbsp Garlic, freshly ground from dried minced

2 Tbsp Onion powder

2 tsp Thyme, freshly ground

1.5 tsp Rosemary, freshly ground

1 tsp Oregano, freshly ground

1 tsp smoked Paprika

1/4 tsp Cinnamon, ground

2 tsp salt


Mix all ingredients together in a saucepan, cover and heat on low. Allow to slowly heat for at least 1 hour, stirring occasionally. If simmering occurs, reduce heat slightly.


Drizzle hot finishing sauce over freshly pulled beef and toss to finish.



Obviously you will need much more volume for a whole hog, as the above will be about enough for 6-8lbs. I would suggest adding apple of some form or another...1/4 cup of dried/ground apple + and extra 1/4 cup water, or 1/2 cup of apple sauce/puree...that will offer a smoother, more balanced flavor for the milder pork. You may also want to cut back the tart cherries by about 1/2 (reduce the water by a few ounces, if so), but I have found that when used in a dry rub, tart cherries with red bells is a very good match for pork shoulder and ribs.


For a really unique (in a good way) dining experience, add dried/ground blueberries (+ water), or fresh/pureed blueberries, to the finishing sauce...it's is fantastic with much of the above ingredients when used for a pork rub, and could only serve to make the finishing sauce that much better, as well.




Good lookin' pig roast going on in that photo...thumb1.gif




post #3 of 7

When I roasted my pig, I used Mojo marinade...it turned out pretty good. I couldn't get a pig with the skin on here in Indiana, so I was able to use a rub...I used Jeff's recipe if I remember correctly...

post #4 of 7
Thread Starter 

Here it is the finished product.. What a way to spend father's day weekend cooking with my dad
post #5 of 7

Hmm, somehow my post stayed in the drafts...I meant to reply to this long ago...:icon_redface:


What a way to spend Father's Day, indeed...Dad & Son cooking together...doesn't get any better...not to mention, that hog looks BEAUTIFUL!!! Great job!!!




post #6 of 7

Truly a wonderful way to spend Father's Day!  Mmmmm....how did you do prep and roast the pig? 

post #7 of 7

Looks awesome, great smoke.

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