| 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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