Whole Hog Roast

Pork
Whole Hog Roast
0
12
40
9

Ingredients

1 pound whole pig (dressed, ready to cook)
6 tablespoons garlic salt
6 tablespoons paprika
4 tablespoons sugar
3 tablespoons onion salt
2 tablespoons brown sugar
2 tablespoons chili powder
6 tablespoons salt
2 tablespoons cayenne pepper
2 tablespoons cumin
4 tablespoons black pepper
1 tablespoon coriander

Directions

1To prepare, lay the whole hog on its back on a flat table. With a small pair of handheld pruning shears, cut each rib bone as close to the spine as possible. This allows the hog to be spread out and lay flat (butterfly). When a hog is “butterflied” like this, it reduces the cooking time, enables each piece of meat to be cooked evenly, and makes seasoning the meat easier and uniform. With a sharp knife, score the top of each ham and shoulder with a cut about 1 inch deep to allow better heat penetration.
2Season the belly of the hog with 2 cups of the dry rub. Work the rub into all crevices and make sure that all exposed meat is seasoned thoroughly.
3Flip the hog over so that the skin is facing up. Coat the skin with olive oil. This helps generate a beautiful mahogany skin color during the cooking process.
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NutritionView more

40Calories
Sodium89%DV2130mg
Fat2%DV1g
Protein2%DV1g
Carbs3%DV8g
Fiber8%DV2g

PER SERVING *

Calories40Calories from Fat9
% DAILY VALUE*
Total Fat1g2%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium2130mg89%
Potassium130mg4%
Protein1g2%
Calories from Fat9
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.