[youtube https://www.youtube.com/watch?v=USXPXyJrkso&w=580&h=385]
This recipe will keep you in your rightful spot as the Pellet Grill Master. There’s nothing quite like opening the lid of your pellet grill and seeing a whole pig smoked to mouth-watering perfection.
Ingredients:
• 45-60 lb hog
• Pork rub
• Olive oil
• Butchers twine
Optional Ingredients:
• 2 tbs salt
• 1 tbs sugar
• 1 tbs Worcestershire sauce
• 2 tbs rice vinegar
• 1 cup apple juice
• 3 cups water
• Food grade syringe
Directions:
Preheat 36″ pellet grill to 225°F.
In medium-sized bowl, mix all ingredients. Inject brine into meat and apply pork rub on inside of hog. Tie up legs using butchers twine. Apply olive oil on outside of hog, then apply rub on outside of hog.
Smoke at 200°F until internal temperature reaches 195-205°F. (For the hog we used, this took 11-12 hours.)
Let rest for 45-60 minutes. Using a knife or scissors, cut the skin from neck to hind quarters down the back. Make additional transverse cuts to peel back the skin and access the meat. Remove meat, pull pork, and serve!
Note:
We used a 64 lb hog from a local butcher. We had the butcher remove the hair while dressing.
(Using a smaller hog will have a shorter smoking time and fit more easily in your 36″ pellet grill)
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