Smoked Rotisserie Pig with Root Beer BBQ Sauce
Smoked Rotisserie Pig with Root Beer BBQ Sauce
1 Suckling pig approx. 12 – 14 pounds (5.44kg – 6.35kg)
12 cups apple wood smoking chips (3 litres)
Rub
½ cup ground black pepper (125ml)
½ cup paprika (125ml)
½ cup turbinado sugar (125ml)
¼ cup kosher salt (60ml)
2 tablespoons dry mustard (30ml)
2 teaspoons cayenne (10ml)
Mop
2 cups apple cider (500ml)
¼ cup brown sugar (60ml)
2 teaspoons salt (10ml)
1 tablespoon cracked black pepper (15ml)
1 teaspoon cayenne (5ml)
1 teaspoon cinnamon (5ml)
To prepare, mix together ingredients in a small bowl. Stir until well combined.
Root Beer BBQ Sauce
½ cup root beer (125ml)
1 cup ketchup (250ml)
¼ cup fresh lemon juice (60ml)
¼ cup fresh orange juice (60ml)
3 tablespoons Worcestershire sauce (45ml)
1.5 tablespoons brown sugar (22.5ml)
1 tablespoon molasses (15ml)
1 teaspoon liquid smoke (5ml)
1 lemon zest & juice
1 tablespoon fresh grated ginger (15ml)
1 tablespoon fresh grated garlic (15ml)
½ white onion grated
To prepare, mix together all ingredients in a medium bowl. Stir until well combined.
Stuffing
4 gala apples, sliced core removed
3 sprigs rosemary
2 cinnamon sticks
In a small bowl combine all rub ingredients. Mix to Combine.
Wash pig with cold water and pat dry with paper towels. Place pig on a large tray (large enough to hold the pig). Rub the pig with rub spice inside the cavity and all around the outside. Cover with towels and allow pig to marinate over night.
Soak 4 cups of apple wood chips in water.
To build a smoke pouch, drain 1 cups (250ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips in a large piece of aluminium foil. Place 2 cups (500ml) of dry wood chips on top and mix them together. Close the oil around the chips to make a sealed foil package. Use fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat. Make 4 pouches.
Remove grates from barbeque and place a drip pan on one side. Turn the heat to high on the side without the drip pan. Place smoking chips on. Close lid and wait for smoke.
Prepare the suckling pig by mounting on the rotisserie. Stuff the belly of the pig with stuffing. Using butcher string and a butchers needle sew the stomach. Skewer legs in position by pulling the fore legs forward and securing with butcher twine. Bend the hind legs and secure by wrapping twine around the whole pig.
Warp butcher twine around pigs head and neck to prevent it from flopping.
Cover ears and snout with foil to prevent scorching.
Mount on to smoking barbeque. Reduce heat under smoking chips to low. Close barbeque lid and adjust temperature until 220° F/104° C is reached. Roast pig for 4 hours or until temperature reaches 155°F/68°C. To test for doneness, prick the thigh with thermometer in the thickest part of the leg (avoid the bone as the temperature will not be accurate).
Change smoke pouch every hour.
During the cooking time baste with the mop every 30 minutes. For the final hour baste with Root Beer BBQ Sauce.
If skin on pig is not crisp enough increase heat to 300°F/148°C for the final 20 minutes.
If ears and snout have not browned remove the foil at the last 20 minutes.
Remove from spit and let rest for 30 minutes.
To carve pig, slice the skin from the base to the tail. Carve into small hams. Slice ribs and finish with the shoulder. Serve with Root Beer BBQ sauce if desired.
Yield: 8 servings
1 Suckling pig approx. 12 – 14 pounds (5.44kg – 6.35kg)
12 cups apple wood smoking chips (3 litres)
Rub
½ cup ground black pepper (125ml)
½ cup paprika (125ml)
½ cup turbinado sugar (125ml)
¼ cup kosher salt (60ml)
2 tablespoons dry mustard (30ml)
2 teaspoons cayenne (10ml)
Mop
2 cups apple cider (500ml)
¼ cup brown sugar (60ml)
2 teaspoons salt (10ml)
1 tablespoon cracked black pepper (15ml)
1 teaspoon cayenne (5ml)
1 teaspoon cinnamon (5ml)
To prepare, mix together ingredients in a small bowl. Stir until well combined.
Root Beer BBQ Sauce
½ cup root beer (125ml)
1 cup ketchup (250ml)
¼ cup fresh lemon juice (60ml)
¼ cup fresh orange juice (60ml)
3 tablespoons Worcestershire sauce (45ml)
1.5 tablespoons brown sugar (22.5ml)
1 tablespoon molasses (15ml)
1 teaspoon liquid smoke (5ml)
1 lemon zest & juice
1 tablespoon fresh grated ginger (15ml)
1 tablespoon fresh grated garlic (15ml)
½ white onion grated
To prepare, mix together all ingredients in a medium bowl. Stir until well combined.
Stuffing
4 gala apples, sliced core removed
3 sprigs rosemary
2 cinnamon sticks
In a small bowl combine all rub ingredients. Mix to Combine.
Wash pig with cold water and pat dry with paper towels. Place pig on a large tray (large enough to hold the pig). Rub the pig with rub spice inside the cavity and all around the outside. Cover with towels and allow pig to marinate over night.
Soak 4 cups of apple wood chips in water.
To build a smoke pouch, drain 1 cups (250ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips in a large piece of aluminium foil. Place 2 cups (500ml) of dry wood chips on top and mix them together. Close the oil around the chips to make a sealed foil package. Use fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat. Make 4 pouches.
Remove grates from barbeque and place a drip pan on one side. Turn the heat to high on the side without the drip pan. Place smoking chips on. Close lid and wait for smoke.
Prepare the suckling pig by mounting on the rotisserie. Stuff the belly of the pig with stuffing. Using butcher string and a butchers needle sew the stomach. Skewer legs in position by pulling the fore legs forward and securing with butcher twine. Bend the hind legs and secure by wrapping twine around the whole pig.
Warp butcher twine around pigs head and neck to prevent it from flopping.
Cover ears and snout with foil to prevent scorching.
Mount on to smoking barbeque. Reduce heat under smoking chips to low. Close barbeque lid and adjust temperature until 220° F/104° C is reached. Roast pig for 4 hours or until temperature reaches 155°F/68°C. To test for doneness, prick the thigh with thermometer in the thickest part of the leg (avoid the bone as the temperature will not be accurate).
Change smoke pouch every hour.
During the cooking time baste with the mop every 30 minutes. For the final hour baste with Root Beer BBQ Sauce.
If skin on pig is not crisp enough increase heat to 300°F/148°C for the final 20 minutes.
If ears and snout have not browned remove the foil at the last 20 minutes.
Remove from spit and let rest for 30 minutes.
To carve pig, slice the skin from the base to the tail. Carve into small hams. Slice ribs and finish with the shoulder. Serve with Root Beer BBQ sauce if desired.
Yield: 8 servings
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