Secret Steps on How to Cook the Best Tasting Whole Pig

Unveil the 7 Secret Steps!

How to Cook a Whole Pig

How to Cook a Whole Pig

There are several different methods on How to Cook a Whole Pig… smokers, pits, above all, La Caja China Roasting Box! Whatever you want to cook on is your decision… Just be sure to make the right one.

Here are a few tips that you need to follow to have a hog that not only tastes good, but looks good enough for your presentation too. Remember, if you want a memorable event be sure to make your whole pig stand out by the way it’s cooked and presented.

Ways That Will Bring Out The Best in Your Roasted Pig

    • Stay about 12″ away from your heat source. Your cooking time is going to vary depending on the size of your hog and the method you are using to smoke it… but if you are using an 80lb hog (which is what I would recommend to get started with) then it should take you approx. 8-10 hours at about 250 degrees if you stay about 12″ away from the heat source. You don’t want to be too close – and you don’t want to be too far away.
    • Keep Your Sweet Stuff On The Inside. I would avoid putting anything sweet on the outside of the pig until an hour before it is finished. If you use a glaze with a high sugar content any longer than an hour, it will burn. I make an injection that is sweet and put as much of this sweetness inside the meat as possible. This is exactly what we do for the 150-200 lb hogs that we smoke.
    • Always Inject. A good injection is 64oz Apple Juice mixed with 1 cup Sugar, 1 cup Corn Syrup or Molasses, and 1 cup Finely Ground Dry Rub ( the rub has to be a fine powder or it will clog your injector). I make up 4 batches of this and inject it into the Shoulders, Hams, Loins, and along the sides (where the bacon is located).
    • Keep your Pig Belly-Up. If you have the option – smoke your pig belly-up. The body of the pig will act like a bowl and self-marinate with the injections and the rendered fat. If you you’re your pig running-style, all your liquid is going to drip out.
    • Make A Little Appetizer For Your Friends. Some people recommend packing the cavity with is fresh sausage. I usually pack it around the loins and ribs to keep these areas from drying out. I’ve seen people use chickens, pork butts, or slab bacon in the cavity. I’d be a little scared of the chicken though just because of possible cross contamination and improper cooking temps… but these are all ideas you can experiment with. I’m not sure how much flavor the sausage imparts to the hog – but the flavor of the sausage after being smoked inside of a hog is the best you will ever taste. For that reason alone, I recommend doing it… I promise you will impress some people with it.
    • Always Dry Rub. Make sure to apply your dry rub to any exposed meat. I also rub on a thin coat of regular yellow mustard before applying the dry rub. It helps it to stick to the meat really well and give the meat a great flavor.
    • Presentation Is The Most Important Part. You want to spray the outer skin with cooking spray or rub it down with a vegetable oil. This will make it have a really nice “tan” color instead of a dark burnt look. You can even wrap the ears, snout, and tail in aluminum foil to keep them from turning to dark. It’s basically an appearance thing but you want the end result to look good as well as taste great.

Read more here:  How to BBQ Right

Choose the Best Pig Cooker to Bring Perfection

There several ways to cook your whole pig but there are only a handful of roasting equipment that can be utilized to be able to reach that level of quality in terms of cooking. Follow these steps that we have provided you and be careful in choosing the roasting equipment that you’re going to use, otherwise everything might just be put into waste.

Now, if you want only the best roasting equipment, choose only La Caja China Roasting Box! The most elegant in style and the most innovative in features. Get all the advantages of all the roasting boxes out there and non of their down sides. NO need to worry about over cooking and under cooking your pig. You can cook almost everything from vegetables, chickens, turkey, lambs and one whole pig! That’s How to Cook a Whole Pig!

Whole Pig Without the Skin Worksheet

1. Place Pig between the racks and tie using the 4 S-Hooks.2. Place Pig inside the box Ribs side down, connect the wired thermometer probe on the leg, be careful not to touch the bone.

3. Cover box with the ash pan and charcoal grid.

4. Add 16 lbs. of charcoal for Model #1 Box or 18 lbs. for Model #2 Box and light up.

5. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.

6. Cooking time starts right now ________________ (write down).

7. After 1 hour (1st hour) open the box flip the Pig over (ribs up) close the box and add 10 lbs. of charcoal.

8. After 1 hour (2nd hour) add 10 lbs. of charcoal.

9. Continue to add 10 lbs. of charcoal every hour until you reach a temperature of 185o inside the leg (ham)


Note: If roasting a pig with temperature below 40o we recommend insulating the bottom of or box using Insulation Kit P/N: 10800.

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