Reply to "12lb. Suckling Pig"

Spo, I use a offset smoker to do mine. 2 hours is really fast. Even with the head off thats 9lb of meat. The pork has to go through two stages of doneness to break down the collagens.Once at 165 or so, then again at 180. Thats what makes the pork just fall off the bone. Sounds like it worked out and pig was enjoyed by all. What did you drink with it ?
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