Difficulty: Advanced
Pork
Smoked Suckling Pig
Greg
Prep Time: 30 min
Cook Time: 5 hrs
Difficulty: Advanced
If you want to truly impress your dinner guests, there isn't anything more spectacular than a Smoked Suckling Pig from the recteq!
Instructions
- Step 1: Preheat recteq to 300°.
- Step 2: Clean excess fat and membrane form the inside of the pig, trim away fat layer from the top of the hams and remove any clumps of fat along shoulders.
- Step 3: Prepare injection by combining the Pork Injection, water, juice, and maple syrup.
- Step 4: Inject the hog in the shoulders, loin, tenderloin, hams, and belly.
- Step 5: Add the suckling pig racing style to the recteq with the legs down, making sure to dry off the outside of the pig with a towel.
- Step 6: Cook for 2.5 hours, if needed wrap the snout and ears with foil if they begin to get to dark, and spray the skin with cooking spray.
- Step 7: Keep cooking until the hams and shoulders reach 195°.
- Step 8: Remove the suckling pig from the grill and allow to cool for 30 minutes, trim away skin, and enjoy the tender moist meat below.
Ingredients
Serving Sizes
Ingredients
- 1 each (45 pound) Suckling Pig
- 3/4 cup(s) recteq Pork Injection
- 16 ounce(s) water
- 10 ounce(s) Apple Juice
- 8 ounce(s) Maple Syrup
- 3 tablespoon(s) Chef Greg's 4 Letter Rub
- 3 tablespoon(s) Rossarooski's Honey Rib Rub
Tools Needed
- Step 1: Preheat recteq to 300°.
- Step 2: Clean excess fat and membrane form the inside of the pig, trim away fat layer from the top of the hams and remove any clumps of fat along shoulders.
- Step 3: Prepare injection by combining the Pork Injection, water, juice, and maple syrup.
- Step 4: Inject the hog in the shoulders, loin, tenderloin, hams, and belly.
- Step 5: Add the suckling pig racing style to the recteq with the legs down, making sure to dry off the outside of the pig with a towel.
- Step 6: Cook for 2.5 hours, if needed wrap the snout and ears with foil if they begin to get to dark, and spray the skin with cooking spray.
- Step 7: Keep cooking until the hams and shoulders reach 195°.
- Step 8: Remove the suckling pig from the grill and allow to cool for 30 minutes, trim away skin, and enjoy the tender moist meat below.
Chef Pairings
Finding sides to pair up with this spectacular main course shouldn't be a challenge! We recommend Grilled Elote Salad and potato salad to get started!