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).