Bone Suckin’® Pig Roast Recipe
6 hours 10 mins
Bone Suckin’® Sauce
Bone Suckin’ Sauce, Regular or Hot, 1 Gallon
Apple Cider Vinegar, 1 Gallon
Salt, ¾ cup
Red or Black Pepper, 2 Tbsp.
Red Pepper Flakes, 3 Tbsp.
Brown Sugar, 1 cup, firmly packed or Molasses, 1 pint jar
Combine all ingredients; mix well. Allow to stand 4 hours before using.
Place the pig on the grill, skin side down. Sprinkle inside lightly with salt. Raise grill temperature to 350 degrees.
After 1 hour, reduce grill temperature to 275 degrees.
Cook the pig 1 hour for every 15 pounds or until the temperature probe into hams reaches 170 degrees and no pink meat is visible when hams and shoulders are cut (a 90 pound pig is about 6 hours).
After 4 hours, punch holes through pig for grease to run out. Give the pig a vinegar bath to help release the grease.
Every hour until served, baste the pig with sauce, pouring about 1” into the rib cavity.
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