Been smoking a lot of food lately and I can help but keep thinking about the best cooked piglet I've

Discussion in 'Pork' started by rick-in-ajijic, Mar 1, 2016.

  1. When I was in Spain 3 years ago I come across a town called Segovia. In this one shop they same family (if I remember correctly) has been cooking piglets for over 700 years. I've never tasted something so good I had to go back a second time.  It's inside the doors bottom left of the building in front. 

    Link to photos and story.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very interesting story!

    Thanks for sharing.

  3. cats49er

    cats49er Meat Mopper

    I'll have to stop there on my way to Italy to buy a few shotguns after I win the lottery.The food looks great.
  4. lowen slowe

    lowen slowe Newbie

    I'm fairly OK with beef cuts and brisket, but have never tried pork cuts ... until this weekend. 

    My smoker is a Klose barrel-type with a side-mounted firebox. 

    A friend brought a "cochinillo" (minus the head) to try on the smoker.  After reading lots of internet advice, we dry-rubbed the meat (all sides, including skin side) and put the pieces in the fridge overnight. 

    Normally, for beef, I use red oak and sometimes mesquite.  For the pork "experiment", I used some apple chunks.

    Smoker fired up nicely and leveled out around 210F.  The pork came out of the fridge and onto the smoker, and a digital meat thermometer was inserted into one of the muscular pieces positioned about midway between the fire and the chimney.

    We slow-cooked it about 6 hours.  During that time, the meat temperature did the expected slow rise to about 150F and then stayed there for a long time and then the temperature began to rise again, and reached 180-190F.

    The flat spot in the temperature was probably the fat loosening up and melting.  I use the digital thermometer, because I don't like to open the smoker too often during the cooking process, until it gets close to final temperature.

    It turned out delicious, but the skin remained tough.  I guess we can try to make cracklin or pork rinds with it.

    Since I have not done a "cochinillo" (or any pork, for that matter), this was an experiment.  Texas now has a local source of the suckling pigs, bred from Spanish Iberian hogs.  We will try this again ... but I definitely feel we can improve on technique, etc.

    Has anyone on the forum ever cooked that meat cut?  What advice do you have for a newbie on that type of smoking? 


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