Asian Suckling Pig
Ingredients:
- 20-40lb. suckling pig
- 1/2 cup olive oil
- 3-6 tbsp Jody's Asian Persuasion Rub
Brine:
- 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
Instructions:
- 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).