BBQ thermometer

Smoked Pig Roast

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.
Please Like, Subscribe, Fav and Share us if you can. Thanks for stopping by the Pit and for your continued support..!

For this Smoked Pig Roast recipe you need the following 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.

Basting mix
Barbecue Sauce
Apple Cider Vinegar


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