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Add a photoServings: 12
Ingredients
- 1 x Dressed pig - (75 to 100 lbs)
- 1/2 lb Salt
- 1 bot Tabasco pepper sauce - (12 ounce)
- 60 lb Charcoal briquets
- 1 x case Beer Barbeque sauce of choice
Directions
- Have backbone of pig split so which it will lie flat, and be careful not to pierce skin. Trim and throw away any excess fat. Sprinkle salt inside cavity and set pig aside.
- Place 20 pounds of charcoal in 55-gallon drum. Pour charcoal lighter fluid over coals and ignite. Let charcoal burn till it turns ash-gray, then spread out coals, concentrating them at shoulder and butt areas. Place heavy-gauge wire mesh about size of pig on grill, about fourteen inches from coals. Place pig flat, skin-side up, on wire mesh.
- Cook at 225 degrees for 6 hrs, basting last hour with barbeque sauce and Tabasco pepper sauce. Drink case of beer while you wait.
- This recipe 100 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 4 | |
| Calories from Fat 2 | 50% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7548mg | 315% |
| Potassium 47mg | 1% |
| Total Carbs 0.28g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.05g | 0% |
| Protein 0.45g | 1% |
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