Oxmoor House JANUARY 1984
Split backbone to allow pig to lay flat, being careful not to pierce skin . Trim and discard any excess fat. Sprinkle salt inside cavity. Set pig aside.
Place 20 pounds charcoal in pork cooker. Pour 1 quart charcoal lighter fluid over top, and ignite. Let burn until charcoal has turned ash - grey . Place heavy gauge wire, about the size of pig , over pork cooker, 13 inches from coals.
Place pig flat , skin side up, on wire surface. Close lid of cooker; cook at 225° for 6 hours, adding additional lighted coals as needed to maintain temperature in cooker.
Place a second piece of wire over pig, sandwiching pig between the 2 layers of wire. Turn pig over; remove wire from top. Insert meat thermometer in thigh; do not touch bone.
Baste meat with barbecue sauce; pour sauce in rib cavity to measure 1 inch . Close pork cooker lid; cook at 225° for 2 hours or until meat thermometer registers 170° and no pink meat is visible when hams and shoulders are cut.
Slice and chop meat or allow guests to pull (pick) meat from bones. Serve with barbecue sauce.
Note: Meat maybe cooked and frozen for up to 3 months.
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