Happy new year. Here are some pics of my very first Whole hog. It came out amazing. The skin was crispy & the meat was moist. Must have been beginners luck. We celebrated down at the beach. It was awesome.
New years BBQ Kalua pig with crispy skin. At the beach.
- Thread starter wayoutwest
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Can I get a "Heck Yeah!"
Helluva job on the lil'piggie, great color and I think I can almost smell it through the pics.
Cooking time/temp, spices and/or injections, method charcoal or wood?
That had to have been a memorable feast, and definitely Point worthy.
Helluva job on the lil'piggie, great color and I think I can almost smell it through the pics.
Cooking time/temp, spices and/or injections, method charcoal or wood?
That had to have been a memorable feast, and definitely Point worthy.
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All I had was 2 bags of charcoal and some mesquite also known as Kiawe in Hawaii. The stores were closed so I had to work with all I had. I let the Kiawe burn down a little then added the 2 bags of charcoal. I did nothing to the pig except salt the inside. No rub. I didn't even baste. I smoked it about 285-300 deg for 6hrs. The pig was about 60lbs dressed. I closed the lid and let it go. We weren't aiming for pulled pork, we were trying to get roasted pork with the crispy skin like the Chinese style. I pulled it about 175. The back let literally pulled off like a chicken. At the end I sprinkled some Hawaiian sea salt, so when you eat it you had that nice crack from the skin & the pop from the sea salt.
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