INGREDIENTS

INSTRUCTIONS

BBQ SAUCE
<< From "The Southern Heritage All Pork Cookbook"
Split backbone to allow pig to lay flat, being careful not to pierce skin.
Trim and discard any excess fat. sprinkle salt inside cavity. set pig
aside. Place 20 lbs charcoal in pork cooker. pour 1 qt. charcoal lighter
fluid over top, and ignite. Let burn until charcoal has turned ash-grey.
Place heavy gauge wire, about the size of pig, over pork cooker. 13 inches
from coals. Place pig flat, skin side up, on wire surface. Close lid of
cooker; cook at 225 deg. for 6 hours, adding additional lighted coals as
needed to maintain temperature in cooker. Place a second piece of wire over
pig, sandwiching pig between the 2 layers of wire. Turn pig over; remove
wire from top. Insert meat thermometer in thigh; do not touch bone. Baste
meat with BBQ sauce; pour sauce in rib cavity to measure 1 inch. close pork
cooker lid; cook at 225 for 2 hours or until meat thermometer registers 170
deg. and no pink meat is visible when hams and shoulders are cut. Slice and
chop meat or allow guests to pull (pick) meat from bones. Serve with BBQ
sauce. Yield: 70 servings. NOTE: Meat may be cooked and frozen for up to 3
months.
BBQ SAUCE: Combine all ingredients; mix well. allow to stand 4 hours before
using. Yield: about 1 gallon.
Posted to bbq-digest V5 #533 by DBrophy627@aol.com on Sep 16, 1997

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