-
1
Debone the pig by removing the back bone and rib cage.
-
2
This leaves the head, legs and skin of the body.
-
3
You can ask your butcher to do this.
-
4
Quarter the pork butts.
-
5
Chop all seasonings to the texture of coarse ground pepper.
-
6
Pour all seasoning in a large mixing bowl with garlic and olive oil.
-
7
Mix until texture is similar to wallpaper paste.
-
8
Poke holes in the pork butt with a knife.
-
9
Open the holes with your fingers and fill with seasoning.
-
10
Take the remainder of the seasoning and coat the inside of the pig.
-
11
Fill the gut of the pig with the pork butts and sew the stomach of the pig as you go along using steel wire and needle nosed pliers.
-
12
Once the pig is stuffed, take stainless steel chicken wire and wrap the pig (this is a substitute for the ribcage) to hold it together while cooking.
-
13
Fill a large grill with wood chips and heat to 425 to 450 degrees F. After the grill is heated, place 2 large pieces of wet oak on the fire.
-
14
Place the pig on a large grill (use wood chips for your charcoal-- it is a nice hot steady temperature which lasts along time).
-
15
BBQ for approximately 6 to 8 hours, maintaining a grill temperature of 425 to 450 degrees F.
-
16
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
-
17
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
