Cowboy Pig

• 1 whole dressed pig, pocket cut, about 120 pounds (see Pitmasters Tip, page 159)
• 1 cup olive oil
• 1 cup granulated sugar
• 1 cup paprika
• 2/3 cup garlic salt
• 1/2 cup brown sugar
• 2 tablespoons chili powder
• 4 teaspoons cayenne pepper
• 4 teaspoons black pepper
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• Barbado Baste (page 239)

1. Check your hog to be sure the pelvis and rib cage are not split entirely.
2. With a meat saw or sharp knife, cut the hooves off at the joint in the middle of the leg.
3. Rub the skin of the pig all over with the olive oil.
4. This step will keep the skin from charring and promote a rich mahogany color on the cooked skin.
5. In a small bowl, combine the dry rub ingredients.
6. Apply the entire amount of dry rub to all the exposed meat, including under the rib cage.
7. You cant over-season because much of the seasoning will wash out when the pig turns during the cooking process.
8. Run the spit shaft through the hogs mouth, through the rib cage, and between the hams (thighs) of the hog.
9. The hog should be fastened securely to the shaft so that it rotates when the shaft is turned.
10. Truss the front shanks (the area above the hooves) together with baling wire, and repeat with the rear shanks.
11. A proper spit shaft should have perpendicular spikes that pierce and hold the hams securely when the shanks are wired.
12. The alternative to this type of spit shaft would be a shaft with U bolts securing the spine of the hog above the shoulders and the hams.
13. Prior to placing the spit shaft on the cooker base, you will need to build a proper fire.
14. If you are working with an all-wood fire, start out by burning 5 logs to create a bed of hot wood coals.
15. If charcoal is your preference, start with a 20-pound bag.
16. When a hot bed of coals is obtained, place the spit shaft, with the pig attached, on the spit base directly over the fire.
17. The body of the pig should be about 16 to 18 inches above the coals.
18. Spread the coals under the whole pig, forming a barbell-shaped charcoal bed.
19. This will ensure the large cuts of meat (shoulders and hams) are above a hotter fire than the less meaty rib section.
20. The cooking temperature at the base of the shoulders and hams should be around 350F.
21. The cooking temperature at the base of the chest or back should be around 300F.
22. The hog should rotate continuously.
23. If your spit is not equipped with a motor, rotate the pig one quarter turn every 15 minutes.
24. When the hog has spit-roasted for about 2 hours, start a separate burn pit to light charcoal or burn wood to replenish the coals in your primary cooker.
25. Add hot coals throughout the cooking process to maintain a steady temperature under the hog, starting a new batch in the burn pit every hour or so.
26. When grease starts dripping from the pig, the hot coals will begin to flare up.
27. At this point, rake the coals into a rectangle shape underneath the pig.
28. Rake the coals away from the center of the rectangle and fill the center with sand.
29. The sand will absorb the grease during the cooking process, eliminating flare-ups.
30. After 4 hours of cooking, begin basting the pig every hour with the Barbado Baste.
31. Continue to add hot coals around the sand, making sure the biggest piles of burning coal are under the shoulders and hams of the pig.
32. When the internal temperature of the shoulders and hams reaches 185F (after a total of 10 to 12 hours), remove the pig from the spit.
33. Cooking beyond this temperature will result in the pig breaking apart and falling into the fire.
34. Remove the pig from the spit, bone it, and serve.
35. When cooking over an open fire, one of your biggest problems will be the wind affecting your cooking temperature.
36. Do like the cowboys and set up your camp in a way that blocks your fire from the wind.
37. If you are still having problems, a simple sheet of tin can work as a deflector shield.
38. Open spit
39. Hickory, Oak, Pecan
40. 1 open spit (spit and hog are visible during cooking); 100 pounds charcoal and wood chunks for seasoning or 1/4 cord of wood; a spool of baling wire

pocket, olive oil, sugar, paprika, garlic salt, brown sugar, chili powder, cayenne pepper, black pepper, oregano, ground cumin, barbado

Taken from www.epicurious.com/recipes/food/views/cowboy-pig-377308 (may not work)