How to Marinate a Whole Pig

One of the wondrous events in the world is a whole pig roast. But if you know how to marinate and cook a whole pig then you know that there is a lot that goes into it. A whole hog can be quite large and therefore it also requires special equipments and skills to pull off. You may know some of the basics, but as you go to this article you will find out that there are a lot of ways to marinate a whole pig such as:

A Whole hog roast

This requires a 30 minutes of preparation and additional 480 minutes for cooking.

Ingredients:

1 70 – lb whole hog, dresses and ready to cook

Dry rub seasoning:

6 tablespoons garlic salt

6 tablespoons paprika

4 tablespoons sugar

3 tablespoons onion salt

2 tablespoons brown sugar

2 tablespoons chilli powder

6 tablespoons salt

2 tablespoons cayenne pepper

2 tablespoons cumin

4 tablespoons black pepper

1 tablespoons coriander

For more information in the process of marinating and cooking you can visit their website http://www.porkbeinspired.com/recipes/whole-hog-roast/.

Curing and Marinating the pig

This requires 72 hr of preparation and additional 10 hr for cooking

Ingredients:

22 pound suckling pig

Salt and black pepper

6 peeled garlic cloves

Essence, recipe follows (make the recipe 5 times over)

Juice and zest of 3 lemons

Juice and zest of 5 oranges

1/8 cup crabs boil

2 cups stein’s can syrup

1. cup Worcestershire sauce

4 cups olive oil

Essence (Emeril’s Creole Seasoning):

2 ½ tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

For more information in the process of marinating and cooking, you can visit their website http://www.foodnetwork.com/recipes/emeril-lagasse/curing-and-marinating-the-pig-recipe.html

Mojo Criollo – La Caja from China

This requires an overnight of preparation and additional 1 - 2 hr for cooking.

Ingredients:

1 cup sour orange juice

1 tablespoon oregano

1 tablespoon bay leaves

1 garlic bulb

1 tablespoon cumin

4 teaspoon salt

4 oz. of water

4 oz pineapple juice (optional) this is the secret ingredients in their Mojo Criollo

You can replace the sour orange juice with the following mix:

6 oz orange juice

2 oz lemon juice

For more information in the process of marinating and cooking you can visit their website http://www.lacajachina.com/Mojo-Criollo_a/168.htm

Cooking an entire pig requires a tremendous measure of marinade to keep the pig soggy, delicate and tasty. At the point when endeavoring to flame broil an entire pig, have your butcher evacuate the legs and head and part the pig down the middle or into quarters, making it more reasonable. A 100-lb. pig, before butchering, yields more or less 40 lbs. of meat once you finish the flame broiling procedure. Utilize your marinade before you put the pig on the barbecue, while you are barbecuing your pig and as a plunging sauce when serving.

Now, you can try to marinade you own whole pig and cook it. But you should strongly follow the steps in marinating in order for the pig not to be wasted.