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.

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)

Consider checking out Food Network's website they may have some marinade recipes that might interest you.

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

I just pour some brown sugar and molasses in my hog oiler.

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Thirty characters. Exactly...

Why not google pig picking and see what you get?

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Why duck?? It's a 9mm!

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.

Attached Images

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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.

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Fidelis Ad Mortem

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.

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Front sight and squeeze

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!

Remember the old saying "Go ugly early"

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Forum consigliere

I rarley eat pig, they roll around in their own marinade enough for me. Although its hard to pass up bacon.

Try here..
BBQ Ribs Recipes, Barbecue Recipes, Grilling Recipes, Baby Back Ribs, Barbecue Spare Ribs, Outdoor Cooking, Rating Barbecue Grills and Smokers

or here.. All things Smoked>>
http://www.thesmokering.com/

or here

http://www.thesmokering.com/index.ph...provedgas#1094

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SWCA #2306
DAV in honor of POP

Nice is a state of mind, but ugly is forever.

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Always Stay Strong!

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.

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Georgia On My Mind

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:



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



My daughter messing around with the pig!

Careful! Getting lipstick on a pig is a bad thing!

Wishbone Robusto Italian salad dressing. Though some supermarket house brands are good too.