Baby pig

cbr0011

I've obtained a baby pig. Unfortunately is has been skinned and the head remove. I'm guessing I should smoke it like a pork butt. It's about 10 lbs, I'm guessing. Any ideas?

henapple

The first question is....how'd you get it?

cbr0011

Off the family ranch.

Austin Egghead

Crack it open, if it is not already, then cook low and slow.  If this is a fetal pig or a week old suckling there will be very little fat or connective tissue melt and break down.  If it starts to dry out I would cover it with bacon.  

Talk with your butcher and see what his opinion is.  Keep us posted.

cbr0011

I don't have any bacon. I'm guessing I should check it at 160 and see if it's drying out and then cover with foil. If bacon is necessary then I can make a Kroger run.

cbr0011

I'm re-thinking the low and slow because of the lack of fat.

cbr0011

Got some bacon

Mattman3969

I would wrap with the bacon and cook like a pork loin. 325 indirect till 150 or so.

cbr0011

Here's the deal it's for Christmas Eve lunch. I can't screw this up.

Austin Egghead

Here is a link from food network that may help
http://www.foodnetwork.com/recipes/emeril-live/roast-suckling-pig-recipe/index.html

Austin Egghead

Here is a link from food network that may help
http://www.foodnetwork.com/recipes/emeril-live/roast-suckling-pig-recipe/index.html

cbr0011

Before and after. Went on at 3:30 off at 8:30. Temp was 250 the whole time

Mickey

And......................................................

cbr0011

It was ok. A bit gamey. Not a lot of meat on it. After is was a wild baby pig.