| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 80 | Servings | |
INGREDIENTS
| 80 | lb | Whole hog — gutted with |
| Skin on | ||
| 4 | lb | Head Country bar-b-que |
| Spice | ||
| 2 | c | Olive oil |
| 2 | c | White vinegar |
| bn | Rosemary sprigs | |
| 1 | cn | Pineapple juice — large |
| 1 | cn | Pineapple chunks in juice — |
| Large | ||
| 5 | Whole garlic cloves | |
| 1 | Bottle | |
| 1 | Bottle | |
| Head Country BBQ Sauce or | ||
| Coach's BBq Sauce |
INSTRUCTIONS
24 hours before cooking mix up a paste of the spice by adding olive oil a little bit at a time to form a mixture that looks like wet sand. Then add white vinegar a little at a time to form the paste. Rub this paste all over the whole hog. Let the hog Recipe By : Jim Sposato File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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