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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
Recipe Video
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