Barbecued Pig

Name: Barbecued Pig
Cook time: 4 min
Total time: 4 min
Yield: Serves 20 to 25
Cuisine: United States
Ingredients: 3 tablespoons olive oil; 1 small whole pig, dressed (gutted and butterflied), about 50 pounds; 3 tablespoons coarse salt; 1 tablespoon hot red pepper flakes; 2 to 4 red or green jalapeño peppers, thinly sliced; 2 to 4 red or green jalapeño peppers, thinly sliced; 1 quart cider vinegar; 1 medium onion, thinly sliced; Coarse salt and black pepper; Coarse salt and black pepper; North Carolina Vinegar Sauce or Mustard Barbecue Sauce or the barbecue sauce of your choice; North Carolina Vinegar Sauce or Mustard Barbecue Sauce or the barbecue sauce of your choice; 1 tablespoon black pepper; North Carolina Vinegar Sauce or Mustard Barbecue Sauce or the barbecue sauce of your choice

Preparation info

Serves
20 to 25

Difficulty
Medium
Ready in
5 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

1 small whole pig, dressed (gutted and butterflied), about 50 pounds
3 tablespoons olive oil

Americas
United States
Main course
Spicy
Gluten-free

Method

Blot the cavity of the pig dry with paper towels. Brush the pig on both sides with oil and season generously with salt and pepper.
Set up the grill for modified direct grilling, using 20 pounds of charcoal and following Setting Up the Grill, Steps 1 through 3. Let the coals burn until lightly ashed over (medium heat), th