Whole hog for TG Day

[Bearcarver]

Thanks for all the ideas fellas, I'll be looking into my options.
Al

I can give you my opinion, Al, but you'll probably want to try it yourself anyway.
Years ago, my Son got a guy to do a Whole Hog for his Company Picnic--Did this 3 years.
Then he made his own Pig Smoker (275 gallon oil tank--posted on this forum years ago), so he could do his own "Whole Hog".

Much too much work IMO, and you get a lot of waste, and the only thing good about it is the visual aspects of the Hog in the big Smoker. The Kids think it's really neat !!
He did two of them like that, and then Upgraded his picnics to better Smoked Meat, by getting 3 Boston Butts, a Pork Loin, and a couple Chuckies for those who like Beef instead of Pork.
No Waste, all Great Meat, and not a huge PITA.

Just my two Piasters,

Bear

 

[mowin]

I can give you my opinion, Al, but you'll probably want to try it yourself anyway.
Years ago, my Son got a guy to do a Whole Hog for his Company Picnic--Did this 3 years.
Then he made his own Pig Smoker (275 gallon oil tank--posted on this forum years ago), so he could do his own "Whole Hog".

Much too much work IMO, and you get a lot of waste, and the only thing good about it is the visual aspects of the Hog in the big Smoker. The Kids think it's really neat !!
He did two of them like that, and then Upgraded his picnics to better Smoked Meat, by getting 3 Boston Butts, a Pork Loin, and a couple Chuckies for those who like Beef instead of Pork.
No Waste, all Great Meat, and not a huge PITA.

Just my two Piasters,

Bear

100% agree.

Have a buddy of mine who has a "pig" roast twice a yr. The first time I went, I was disappointed as he had 15 buts on the pit. Great food though.

He explained it's much more cost effective, and little to no waste.

The whole hog is definitely a visual thing, but you do get the different cuts, and flavors, all in one package.

 

[normonster]

I'm still looking, I think the cost may deter me from this adventure!
Al

That is exactly how I felt when a buddy did a China Caja and told me the little pig was like $150. It wasn't even good. Not worth the risk when God has blessed us with pork butt. :)

 

[SmokinAl]

Thank you everybody for your opinions.
I think I will go with the majority & stick to pork butts.
I have my method down perfectly & they always turn out good,
and above all they are cheap!!!
Al

 

[dogboa]

Pigs cooked in a Caja China are usually done Cuban style around here. Lots of Adobo for the seasoning/rub and lots of mojo using either limes or sour oranges. For those unfamiliar with this type cooker, there isn't any smoke involved and it mimics cooking a pig in the ground. In south Florida, if you try to dig a pit in the ground, you will usually hit water before it is deep enough. Since we don't do big parties anymore, I tend to stick to butts, either in the Horizon for smoking or in the BGE for Cuban style pork roast or Cochinita Pibil.

That is exactly how I felt when a buddy did a China Caja and told me the little pig was like $150. It wasn't even good. Not worth the risk when God has blessed us with pork butt. :)

 

[Rings Я Us]

I do pork butt using a sour orange marinade and use an achote paste rub . Slow cook the meat wrapped on banana leaves.
I'm wondering how much smoke would get through the banana leaves on the smoker.. I have only one it in a crock pot.

 

[dogboa]

I do pork butt using a sour orange marinade and use an achote paste rub . Slow cook the meat wrapped on banana leaves.
I'm wondering how much smoke would get through the banana leaves on the smoker.. I have only one it in a crock pot.

That sounds like Cochinita Pibil. The achiote (annatto seed paste) is just one ingredient in the rub/paste I make. I use a pairing knife to make deep holes in the butt, twisting it 360 degrees to make pockets so when it gets rubbed, the paste is forced deep in the pockets. I use the same knife technique for a Cuban pork roast, using a paste of salt, fresh garlic and cumin. This one goes in a fresh sour orange juice and sliced onion marinade over night. I reserve the marinade and add it to heated Spanish olive oil to create a mojo. You have to be careful when adding the marinade as it will splatter and sputter initially.

 

[Rings Я Us]

Pati Jinich recipe yep.. You know, that sounds like a good idea to do for putting some garlic into the meat also. Make holes and stud with garlic, and the rub gets in.

Rick Bayless has some Yucatican recipes I like too.

 

[daspyknows]

Interesting thread. Useful info. Looking to do a 30-35lb on my new Horizon offset smoker after I get the hang of the thing.