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Hello Dr.BBQ,
I am going to roast my first pig. I was looking to do a 50 pounder being my first time out. How long should it take at 250°F? Is 250°F a good temp or should I go hotter? Can I season it before I start and should I mop it as I go? I was also wondering if you have any tips on carving. Thank you,
Bill
Hi Bill,
I think 250°F is a good temp. I’d season it and probably inject it too. Here’s a recipe for an injection that goes well with a hog. Mopping is usually just an excuse to peek so I’d skip that. I’d guess it’ll take about 8 to 10 hours to cook but you’ll have to check the internal temp to be sure. The meaty parts need to be at least 160°F but they’ll be better if they get to 180°F. It should be plenty tender at 180°F, so just let it rest a little and tear it up. Have a separate station to carve the parts that are big and need cutting but most of it should just pull off. Call it a Pig Pickin’.
Dr. BBQ
Big Pig Pork Injection
Here’s my version of a competition injection blend. This goes well in a slow cooked pork shoulder.
1 cup pineapple juice
1 cup apple juice
½ cup brown sugar
¼ cup salt
2 tablespoon Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons hot sauce
1 tablespoon dry mustard
Combine all the ingredients in a saucepan. Heat until they are all blended well. Refrigerate before using.
Yield: About 3 cups
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