Cooking Louisiana - Pig Roast

 

Turn every 15 minutes

Pans for the meat
Meat thermometer
Forks and Carving knives
Cutting board
Buckets for scraps
Bucket for wood chips
Charcoal
170 degree internal temp.
225 degrees for the first 2 hours - Keep covered until 1-1/2 hour before done
Let sit 20 minutes before carving

Cook 15 minutes per pound

1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat.

It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.

Number of people X 1.40 = Pig Size

 

 

 

 

 

 

 

 

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