Votka cranberry whole hog (injection)

1 servings

Ingredients

QuantityIngredient
1cupVotka
2cupsCranberry juice
1can(16oz) Jellied Cranberry sauce
½cupOlive oil
1teaspoonMsg
4tablespoonsNew Mexico light chili powder
1cupVotka marachino cherry juice
2teaspoonsOnion powder
5Chicken boullion cubes
cupBalsamic vinegar
2tablespoonsDry hot mustard
2tablespoonsHungarian paprika
2tablespoonsButter
1teaspoonSweet basil
½tablespoonCayenne
cupSoy sauce
1tablespoonCelery salt

Directions

Well the Hog is in many tummys around here, was excellent. Started out with a 164# pig on the hoof. Imagine dressed out and without the head was 100 to 110#. Injected the pig 26 hours before smoking. I cooked this pig at 235 degrees and was hitting 160 internal at about 10½ hours. I was early for my feed time of about 2 ½ hours so just turned my heat off and continued to cold smoke. Turned heat back on last hour to warm her up. Smoked this with mesquite and apple. This pig was one big pile of bones when the folks got done with it. I would like to add that there was probably 15 to 20 types of salads brought to this feed, and I being a pretty good guy also made them Dannys Dirty Rice dressing. This stuff was so good with the pork I had 5 requests from the ladys for the reciepe, not bad. Danny that dirty rice is a hit here, and thank you again for the reciepe.Here's my injection:

Simmer together the day before injection then reheat and let cool once again then inject. Basted hog with alittle red wine vinegar,pineapple juice and olive oil. Have some of your favorite BBQ sauce made and let them brush alittle on the pork if they like.

Posted to bbq-digest by Don Havranek <phl3426@...> on Nov 17, 1998, converted by MM_Buster v2.0l.