Smoked Pig

[rps]

Put it in at 5:00 last night. Took it off at 7:00 this morning. Waiting while it rests and cools.

[Mitch f]

Yummi, are you bringing it to the River Smallies event?

[rps]

Took less than 15 minutes to pull. I leave my burnt ends mixed in to add flavor, but I try to remove the little remaining fat.

[ness]

Nice bark -- looks tasty.

[blue79]

[rps]

I took an internet recipe for Carolina style mustard sauce and changed it to make it more "friendly" without changing the sweet and tart that I liked.

Ingredients:

1.5 cups yellow mustard

1.5 cups tomato sauce

1 cup (packed) brown sugar

1 cup apple cider vinegar

1/2 cup balsamic vinegar

1.5 cups beer

1 Tbs. Chili powder

1 Tbs. black pepper

1 Tbs. Worcestershire sauce

1 Tbs. Liquid Smoke

4 Tbs. butter

1 Tbs. Franks Red Hot sauce

2 tsp. smoky paprika

1 tsp. Chinese five spice

1/2 tsp. onion powder

1/2 teaspoon garlic powder

Method:

Combine all ingredients in a non-reactive sauce pan and simmer over low heat without boiling for 30 minutes. The sauce will need to rest for a few hours in the refrigerator so the vinegar softens and melds.

[David Unnerstall]

RPS,

What temperature did you keep in your smoker?

[rps]

RPS,

What temperature did you keep in your smoker?

I aim at 200 to 225, but brief periods of up to 250 are fine. I use a Weber bullet and rely on this site:

www.virtualweberbullet.com

​By the time I pulled the pig out this morning, the temp was down to 185 on the first load of charcoal.

[rps]

Wouldn't be complete without the horseradish cole slaw to go on the sandwich, would it? I used farmers market cabbage, red carrots, and green onions with store bought Granny Smiths and a Food Network sauce I have modified a bit.

[BilletHead]

Oh My that looks delightful. Thanks for the look see.

BilletHead