Suckling Pig are a BBQ delicacy that everyone needs to try at least once in your lifetime. The meat is incredibly tender and rich in flavor. As it slowly cooks in a smoke sauna the exterior skin turns crispy and the fat melts away leaving juicy, delicious pork that is sure to put a smile on your face!
Suckling Pig
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Suckling Pig seasoned with Killer Hogs AP Rub and The BBQ Rub and injected with a mix of Victory Lane Pork Injection and apple juice.
Author:Malcom Reed
Ingredients
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20–30lb Suckling Pig
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4oz Killer Hogs AP Rub
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4oz Killer Hogs The BBQ Rub
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8oz Victory Lane Pork Injection
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64oz Apple Juice
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1 can Vegetable Oil Cooking Spray
Directions
Slow Thaw suckling pig in refrigerator for 3-4 days.
Place pig on cutting surface back side down and use a sharp knife to cut through breast bone allowing the chest cavity to open. Press down gently on each side until pig lays open.
Trim away any excess fat, sinew, organs, or blood colored areas from the cavity. Wipe the cavity and outer skin clean with a damp towel.
Season inside the cavity with Killer Hogs AP Rub followed by a layer of Killer Hogs The BBQ Rub.
Whisk pork injection and apple juice in a bowl to combine. Shoot the injection into the hams, loins, and shoulder areas of the pig.
Place the pigs on a sheet pan in the running position and wipe any excess rub or moisture off the skin using a dry towel.
Prepare smoker for indirect cooking at 225⁰ using cherry and hickory wood for smoke flavor.
Arrange the pig on the cooking grate and protect the ears and snout with aluminum foil.
Smoke at 225-250⁰ for 2.5 hours then apply a light coating of cooking spray on the skin.
Continue to smoke until internal temperature registers 190 in the thickest part of the shoulder.
Remove pig from smoker and rest for at least 30 minutes before serving.
