How to Roast Whole Hog
Carve and Prep for Pig Roast
We may earn an affiliate commission if you make a purchase after clicking on links from our site. Learn more
The pinnacle of BBQ, Whole Hog. Well whole hog in a box anyway. This cook was a lot of fun, it was our first time doing whole hog and our first time using the La Caja China. We recruited some of our BBQ Family, Russell from Wright on Q and The Steak Princess, Rylee Wright. This video will show you the steps we did to prepare the hog, injection, seasoning and cooking process. The presentation was handled by Rylee, who did an outstanding job! This was our 100th video so we wanted to make it special! We hope you enjoy!
• 1 85LB Whole Hog
• 1 Cup of Steak Princess Sweet Rapture BBQ Rub
• 1/2 gallon of Butcher BBQ Open Pit Pork Injection
• 3-4 LBS of Loose Sausage
• 3-4 LBS of Bacon
• Mustard for the binder
Inject your hog, follow the instructions on the Butcher BBQ Injection mix.
You want to make sure to get every possible area for injection.
Let it sit for at least 4 hours in cooler.
Remove hog from the cooler and butterfly the hog by cutting the backbone in half, being certain not to go completely through.
Press down on the front and back legs and the hog should open up.
Remove any excess fat and all silver skin.
Rinse the hog thoroughly.
Dry the hog completely and cover the inside completely with a thin layer of mustard as your binder.
In the void created when separating the back bone, pack in the loose sausage.
Cover the sausage with bacon as seen in the video. This step was merely done to add flavor and protect the loin from drying out.
Liberally cover the underside completely with the rub and let sit for at least 30 minutes.
Start one 17lb bag of charcoal in the ash pan.
Place the hog in the La Caja China gage, use the Hooks provided to secure the pig in the gage.
Place the pig skin side down in the box.
Place the top on and spread the coals around the top so they cover evenly.
Cook for one hour. Add 7-8 pounds of charcoal every hour until the internal temp reaches 195 degrees.
At this point carefully flip the hog over in the box.
Score the skin with a sharp knife.
Place the coal tray back on the top and check after 30 minutes.
If the skin is crispy enough remove, if not add 15 more minutes.
Remove the hog from the box and let rest.
TIME TO START PIG PICKIN!
GET YOU SOME!!!
🔔 Don't forget to Subscribe to our YouTube Channel for more Videos!
Check us out on the Socials:
Cookers:
• Weber Original Kettle https://amzn.to/40b65wj
• Weber Original Kettle 22-Inch: https://amzn.to/3QBtwuX
• Camp Chef PRO60X https://amzn.to/45xJdKM
• CHEF MASTER Portable Butane Stove https://amzn.to/3IRmuj8
• Ooni Fyra 12 Wood Fired Outdoor Pizza Oven https://amzn.to/3Zubu20
• RecTeq RT-700 https://amzn.to/3ULwM7k
• RT-2500 BFG https://amzn.to/3EFcM1P
• Recteq RT-1250 Wood Pellet Grill https://amzn.to/3R2ETwx
• Recteq https://www.recteq.com/
• Tribal Fire Grill https://tribalfiregrill.com/
• Cotton Gin Smokers https://cottonginsmokers.com/
Accessories:
• Flame Boss 500-WiFi: https://amzn.to/3GnHSKh
• BBQ Grill mesh mat https://amzn.to/3PF0LPa
• Uniflasy Gas Burner for Ooni https://amzn.to/46jdlJp
• Javelin Pro Instant Read Thermometer: https://amzn.to/2QtJoRX
• Javelin Pro Instant Read Thermometer: https://amzn.to/2QtJoRX
• Gloves: https://amzn.to/3m0dxXM
• Black Nitrile Gloves, Latex Free: https://amzn.to/3hc5CmA
Weber
• Weber Hinged Cooking Grate: https://amzn.to/3QzkXAG
• Rotisserie Ring Kit: https://amzn.to/3KAGUOC
• Vortex: https://amzn.to/3QwZwAp
Rubs & Sauces:
• Malcom's & Killer Hogs Seasonings https://h2qshop.com?ref=bob_harvey
• Rylee's Seasonings: https://www.steakprincessbbq.com