Asian Suckling Pig


  • 20-40lb. suckling pig
  • 1/2 cup olive oil
  • 3-6 tbsp Jody's Asian Persuasion Rub


  • 18 limes, zested and juiced
  • 12 lemons, zested and juiced
  • 12 kaffir lime leaves
  • 20 garlic cloves
  • 1/2 cup black peppercorns
  • 1/2 cup red pepper flakes
  • 2 cups kosher salt
  • 2lbs. brown sugar
  • 16oz dark soy sauce
  • 16oz mirin (or sake)
  • 32oz orange juice
  • 32oz apple cider
  • 2 gal water
  • 20lbs. ice


  • Bring all ingredients for the brine except the ice to a boil.
  • Allow to steep for 30 minutes before adding the ice (make sure it has cooled completely).
  • Add the sucking pig to a large cooler, add the cooled brine, and cover with additional ice if needed.
  • Allow the pig to brine for 24 hours, adding additional ice if needed.
  • Preheat recteq to 225°F.
  • Remove the pig from the brine, rinsing off any excess brine. Dry with paper towels. 
  • Rub the pig with the olive oil and season liberally with the Jody's Asian Persuasion Rub.
  • Smoke until the pig has reached an internal of 165℉ (roughly 6-8 hours depending on size).