Marinade for Pig

65kaiser

65kaiser

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I am roasting a whole pig this weekend. I haven't done this in a few years and I am looking for a marinade, something I can inject as well. So what have you used?? I am sure there are some well experienced pig roasters on this board.
 
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Haven't used it on a whole pig but any oil/vinegar based marinade should work. Italian dressing is good=specially red wine vinegar and olive oil. Sprinkle well with paprika, salt, pepper, and garlic powder (that's what I use as a rub for tri-tip)
 
inject in very liberally with cherry Dr. Pepper...you want to increase the carcass weight by at least 10%.....refridgrerate over night.....you want the internal temperature to be at least 170 or so at the thickest part of the ham just away from the bone.....the closer you can get it to 200 at the bone it will fall of same.....if you're cooking it in a smoker, once it reaches the color you want - cover it rather tightly with foil at pour the heat to it until it comes to temperture....let it rest for a half hour or so before serving
 
you might want to try a blend of orange marmilade, canned peaches, honey and tepid water......put it all in a food processor or blender and grind it all until it's the proper texture for your injector to handle easily.....use enough to add at least 10% body weight....hope this helps
 
Go to a supermarket and look for GOYA MOJO marinade in the Latin foods section. It comes in a tall bottle, it is injectable. just follow the instructions it is very good. Also cut deep slits along the meaty parts and poke some mashed garlic and salt mixture in them.
Steve W.
 

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"Marinade for a pig?"

I find that vodka, tequila or even beer works well on them, the secret is to start plying them about an hour before last call. :)
 
1/4 cup salt, 1/4 cup garlic powder, 2 tbsb cayenne pepper, mix into a gallon of water and inject into a 100 lb dressed weight hog. Sew the belly up with oranges, lemons and limes after sticking them a few times through the peel with a sharp knife. Keep the spit turning over a hot fire the first two hours then cool things down a little for the next 10-12 hours. You will need about 100 lbs of charcoal. Have a lot of friends over and let them bring salads and drinks.
 
We do very similar to above, but replace the water with apple juice or cider, and the salt with Lawry's seasoning salt. Occasionally a bit of maple syrup as well. Good eats!
 
I rarley eat pig, they roll around in their own marinade enough for me. Although its hard to pass up bacon.
 
Last edited:
Gasman1972 said:
I don't cook whole pigs much at all but when I do I cook them as they are on low heat for a very long time. Then I put "sauce" on it and pull it have more sauce in bottles for people to use as they wish.

Sauce is apple cider vinegar, ketchup, brown sugar, grape jelly, garlic, salt, peppers.
Click to expand...

The man knows how to cook a pig. The only changes I would make to his instructions would be to cook on looooowwww heat for a very loooooonnng time.;)
 
I did a pig roast Sept. 11, 2005. Started the pig around 9 PM the night before and stayed up all night with it slow smoking it on a large rented smoker. Long night.

Some pics:

Smoker with pig, Fred Flintstone beef ribs and some chickens:

IMG_4705.jpg


Getting ready to pull the pork. I bought those gloves special for this work, I wonder what ever happened to them?

IMG_4711.jpg


My daughter messing around with the pig!

IMG_4715.jpg
 
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