pig roast

Discussion in 'Pork' started by mixermanii, Jun 7, 2014.

  1. .. OK so I have a pig roast to do this weekend and I'm very good at what I do.. But looking for new ideas for flavor.. Injections or rubs any and all ideas welcome
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    With skin on, rubs won't do much for it so you'd be limited on pretreatments to injections, providing you're getting through the danger-zone temp in <4hrs. That said, do you use, or have you considered, finishing sauces for enhancing the flavor? Something for dipping, or to brush on as it's served?

    @Chef Jimmy J turned me onto using vinegar as a base (used in moderation it makes many meats that much more mouth-watering). I had used it a bit prior to this, but he is correct in his findings.

    This is the only one I recall using that I formulated for beef, but I will suggest modifications for use with pork...this is NOT a typical BBQ flavor profile, by any means:

    ***

    CHERRY BALSAMIC FINISHING SAUCE FOR BEEF

    1/4 Cup ground tart cherries

    3/8 Cup Balsamic Vinegar (aged 15-yrs) [may sub with reduce balsamic]

    2 Cups water

    3 Tbls Red Bell Pepper, freshly ground from dried, chopped

    1 Tbsp black peppercorn, freshly ground

    1 Tbsp Garlic, freshly ground from dried minced

    2 Tbsp Onion powder

    2 tsp Thyme, freshly ground

    1.5 tsp Rosemary, freshly ground

    1 tsp Oregano, freshly ground

    1 tsp smoked Paprika

    1/4 tsp Cinnamon, ground

    2 tsp salt

    Mix all ingredients together in a saucepan, cover and heat on low. Allow to slowly heat for at least 1 hour, stirring occasionally. If simmering occurs, reduce heat slightly.

    Drizzle hot finishing sauce over freshly pulled beef and toss to finish.

    ***

    Obviously you will need much more volume for a whole hog, as the above will be about enough for 6-8lbs. I would suggest adding apple of some form or another...1/4 cup of dried/ground apple + and extra 1/4 cup water, or 1/2 cup of apple sauce/puree...that will offer a smoother, more balanced flavor for the milder pork. You may also want to cut back the tart cherries by about 1/2 (reduce the water by a few ounces, if so), but I have found that when used in a dry rub, tart cherries with red bells is a very good match for pork shoulder and ribs.

    For a really unique (in a good way) dining experience, add dried/ground blueberries (+ water), or fresh/pureed blueberries, to the finishing sauce...it's is fantastic with much of the above ingredients when used for a pork rub, and could only serve to make the finishing sauce that much better, as well.

    http://www.smokingmeatforums.com/a/blueberry-cherry-dry-rub-for-pork

    Good lookin' pig roast going on in that photo...[​IMG]

    Eric
     
    Last edited: Jun 8, 2014
  3. When I roasted my pig, I used Mojo marinade...it turned out pretty good. I couldn't get a pig with the skin on here in Indiana, so I was able to use a rub...I used Jeff's recipe if I remember correctly...
     
  4. Here it is the finished product.. What a way to spend father's day weekend cooking with my dad
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hmm, somehow my post stayed in the drafts...I meant to reply to this long ago...[​IMG]

    What a way to spend Father's Day, indeed...Dad & Son cooking together...doesn't get any better...not to mention, that hog looks BEAUTIFUL!!! Great job!!!

    Eric
     
  6. Truly a wonderful way to spend Father's Day!  Mmmmm....how did you do prep and roast the pig? 
     
  7. brandon91

    brandon91 Meat Mopper

    Looks awesome, great smoke.
     

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