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How to Inject a Roast PDF Print E-mail

Hello Dr.BBQ,

I am going to roast my first pig. I was looking to do a 50 pounder being my first time out. How long should it take at 250°F? Is 250°F a good temp or should I go hotter? Can I season it before I start and should I mop it as I go? I was also wondering if you have any tips on carving. Thank you,


Hi Bill,

I think 250°F is a good temp. I’d season it and probably inject it too. Here’s a recipe for an injection that goes well with a hog. Mopping is usually just an excuse to peek so I’d skip that. I’d guess it’ll take about 8 to 10 hours to cook but you’ll have to check the internal temp to be sure. The meaty parts need to be at least 160°F but they’ll be better if they get to 180°F. It should be plenty tender at 180°F, so just let it rest a little and tear it up. Have a separate station to carve the parts that are big and need cutting but most of it should just pull off. Call it a Pig Pickin’.


Big Pig Pork Injection

Here’s my version of a competition injection blend. This goes well in a slow cooked pork shoulder.

1 cup pineapple juice

1 cup apple juice

½ cup brown sugar

¼ cup salt

2 tablespoon Worcestershire sauce

2 tablespoons soy sauce

2 tablespoons hot sauce

1 tablespoon dry mustard

Combine all the ingredients in a saucepan. Heat until they are all blended well. Refrigerate before using.

Yield: About 3 cups

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