Smoked Pig Roast Watch the full cook

Smoked Pig Roast

★ 3.2 · 26 ratings · by the BBQ Pit Boys

Low and slow makes a Wild Boar hind quarter real moist and tender. Watch Slasher show you the easy tips and tricks on how it’s done.

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Pork / Low & Slow BBQ

Smoked Pig Roast

Author: The BBQ Pit Boys

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Low and slow makes a Wild Boar hind quarter real moist and tender. Watch Slasher show you the easy tips and tricks on how it’s done.

Ingredients

  • 12 lb Pig Hindquarter
  • 2 Onion
  • A few Bay Leaves
  • 3 Tbsp Cayenne
  • 5 Tbsp Paprika
  • Some whole Peppercorn (don’t grind)
  • 2 Cups Salt
  • 2 Cups Sugar

Injection

  • 1 half stick of Butter
  • 1 Cup of Apple Juice
  • Some Worcestershire Sauce
  • Some Molasses

Rub

  • Olive Oil
  • SPG seasoning, use your favorite seasoning.

Basting Mix

  • Barbecue Sauce
  • Apple Cider Vinegar

Directions

  1. Mix the marinade ingredients and let sit for 24-48 hours refrigerated
  2. Add the injection mix ingredients to a pot and heat until everything has blended.
  3. Inject the mix into the meat as much as possible.
  4. Cover all over with the rub
  5. Place into an oven pan and into a preheated grill/ smokers or oven @ 250°F(121°C)
  6. Baste the meat every so often, it’s going to take about six hours, so just keep an eye on it so it’s not drying out and bast as needed

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