We did this recipe this evening with a half a 40lb porker. Completely flawless, totally delectable, and nothing but skeleton left.
First we built a fire using whatever wood my buddy Chris had. I think some of it was oak, some was apple, and some was peach. Who knows, its whatever was available.
We heavily smoked the pig over the coals for half and hour on each side. Then I made up the following sauce, which is actually a triple batch of the normal recipe:
(3) McCormick's Slow Cooker's Pulled Pork seasoning packet
(1) cup white vinegar
(1.5) cups ketchup
(1.5) cups brown sugar
I pulled the pig off the grate and made a "boat of double thickness aluminum foil. We put the pig in the aluminum foil and poured on the sauce. We then folded the aluminum foil around the pig and wrapped it in another 6 or 7 layers. We then put the foil package back on the fire for another 3 hours and kept the coals hot.
When we brought it inside and opened it on the counter, the meat had all but fallen off the bone and had soaked up the tangy spicy sauce. Everybody grabbed a fork, and in about 15 minutes, all we had left was skeleton.
Yes, there are more "skilled" ways to do up your pig, but when it comes out perfectly and everyone likes it including the wives and the young'ns, you know its good!
First we built a fire using whatever wood my buddy Chris had. I think some of it was oak, some was apple, and some was peach. Who knows, its whatever was available.
We heavily smoked the pig over the coals for half and hour on each side. Then I made up the following sauce, which is actually a triple batch of the normal recipe:
(3) McCormick's Slow Cooker's Pulled Pork seasoning packet
(1) cup white vinegar
(1.5) cups ketchup
(1.5) cups brown sugar
I pulled the pig off the grate and made a "boat of double thickness aluminum foil. We put the pig in the aluminum foil and poured on the sauce. We then folded the aluminum foil around the pig and wrapped it in another 6 or 7 layers. We then put the foil package back on the fire for another 3 hours and kept the coals hot.
When we brought it inside and opened it on the counter, the meat had all but fallen off the bone and had soaked up the tangy spicy sauce. Everybody grabbed a fork, and in about 15 minutes, all we had left was skeleton.
Yes, there are more "skilled" ways to do up your pig, but when it comes out perfectly and everyone likes it including the wives and the young'ns, you know its good!
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