Notes & Guidelines
About 1 lb / person when selecting a pig to roast. 1.5 or more if no other food
About 7.5 min. / lb slow roasted over embers.
Hams & shoulders at 165 for doneness.
Charcoal: 30 lbs. + 10 lbs. / hour of cooking + 10 lbs. extra.
Keep pig under 40 while brining and setting
Brine Solution: 1 oz of salt for every 20 oz of liquid.
Remember: 10 lb bag of ice = 1.25 gal of water.
Brine for 24 hr., then pat dry and set for 24 hr.
Patting pig dry after brining allows skin to crisp easier.
Setting pig after brining allows salt to evenly distribute and evenly season deep tissue meat.
No more extra salt after brining. More salt will make pig too salty.
Baste often. Every 15 - 30 min.
No extra sugar while basting. Sugar burns easily and too much will burn the pig
Lower pig and add fire to crisp skin after cooking time.
Rest for 30 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (12394g)|
|Recipe Makes: Servings|
|Calories from Fat: 686 (3%)|
|Amt Per Serving||% DV|
|Total Fat 76.2g||102 %|
|Saturated Fat 20.9g||105 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 25.1g|
|Cholesterol 5.1mg||2 %|
|Sodium 2326.2mg||80 %|
|Potassium 39157.5mg||1030 %|
|Total Carbohydrate 6173.3g||1816 %|
|Dietary Fiber 598.5g||2394 %|
|Sugars, other 5574.7g|
|Protein 268.9g||384 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 24436
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