I have a 12lb. suckling pig. It is about a foot and a half long, from snout to rear and about eight inches from belly to back. My dad has a natural gas grill and a rotisserie attachment. What technique would you reccomend for cooking this? Cooking time, cooking temperature, seasonings etc.

Also my dad was going to cut the pig in half lenghtwise from upper sternum to rear. Is there a better way? Any advice would be greatly appreciated.
Original Post
quote:
Originally posted by spo1977:
I have a 12lb. suckling pig.

Also my dad was going to cut the pig in half lenghtwise from upper sternum to rear. Is there a better way?



You have a whole baby pig, and your father wants to chop it in half....
I see now. Stupid runs in the family.
Why don't you just use a blender, like normal people.
quote:
Originally posted by grunhauser:
quote:
Originally posted by spo1977:
I have a 12lb. suckling pig.

Also my dad was going to cut the pig in half lenghtwise from upper sternum to rear. Is there a better way?



You have a whole baby pig, and your father wants to chop it in half....
I see now. Stupid runs in the family.
Why don't you just use a blender, like normal people.


I actually misunderstood him. He did not cut the pig in half. What is your problem, Grunhauser? By the way, you should have said stupidity runs in the family. then I would have been offended.
You have to rub it then wrap in in plastic wrap for 24-36 hours. Then wrap it up in heavy foil and cook it on indirect heat, turning it every hour or so. I would say its going to take you 10-13 hours depending on what kind of grill you have. You want the temp to be about 250 deg.Cook it till it gets to about 180 deg. Alternatly you can wrap in foil abd out it in the oven at 200 or so and cook it till its done. Take it off and keep it in the foil till it gets about 190 . Let it cool off in the foil till its cool enough to handle. Then open it up and shred it right off the carcas. Serve it with some Hawaiian Rolls.

Let us know what you decide to do and how it turned out.
Flubis,
Thanks for sharing your technique. My dad and his friend cooked it at about 290F and it cooked much faster than they thought. They removed the head before cooking it so I am sure it decreased the weight. It might have been a bad idea but it made the women squeamish. It cooked in less than 2 hours. I should have posted my question earlier, I posted it the day of New Years Eve. I did not have your advice till after the fact. I appreciate it all the same though. The pig itself is good but low heat and slow cooking would have given much better results is my opinion.
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 ?
quote:
Originally posted by Flubis:
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.


That's good advice - most people hear that pork is done at 165 but then don't understand why things like smoked pork shoulder don't fall apart when they're technically "done" - you actually have to "over-cook" to get it to fall apart like that. Of course, then it becomes important to figure out a way to do it without drying the meat.

I'm thinking about rigging some way to both smoke and steam my meats in my smoker at home at the same time but need to do some more tests first. I want to build an Imu in the back yard, but the wife won't let me. I told her it was an "improvement" and might add value to the property, but still no.
To smoke and steam pork, just put a pan of apple cider down on the side closest to the smoker box. Put about a 1/4 in the pan and let it evaporate. Replace it every hour or so.



And about the stage of doneness. Essencia is right on the money with people messing that one up. Its not a pork chop you are cooking its a clod of muscle. If you take it off when its "done" it wont work. It will just be a giant pork chop that isnt cooked right.
quote:
Originally posted by Flubis:
To smoke and steam pork, just put a pan of apple cider down on the side closest to the smoker box. Put about a 1/4 in the pan and let it evaporate. Replace it every hour or so.


Cool - thanks for the tip - I usually baste with apple cider/juice anyways. I'll give it a shot this spring.

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