Smoked Pig Roast
Rated 3.2 stars by 24 users
Category
Pork / Low & Slow BBQ
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.
Author: The BBQ Pit Boys
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
- 1 half stick of Butter
- 1 Cup of Apple Juice
- Some Worcestershire Sauce
- Some Molasses
- Olive Oil
- SPG seasoning, use your favorite seasoning.
- Barbecue Sauce
- Apple Cider Vinegar
Injection
Rub
Basting Mix
Directions
- Mix the marinade ingredients and let sit for 24-48 hours refrigerated
- Add the injection mix ingredients to a pot and heat until everything has blended.
- Inject the mix into the meat as much as possible.
- Cover all over with the rub
- Place into an oven pan and into a preheated grill/ smokers or oven @ 250°F(121°C)
- 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
