Ingredients:

Yield: 70 servings

Ingredients

• 1 (75- to 100-pound) dressed pig (no head, no feet & split)
• 1/2 pound salt
• 60 pounds charcoal briquets, divided
• Cowboy BBQ Sauce, or make your own barbecue sauce (Click here for other great recipes) 
  

PREPARATION: 

• Trim and discard any excess fat from the pig, and sprinkle salt inside cavity
• Set pig aside
• Place 20 pounds of Cowboy Hardwood Briquets in pork cooker and ignite
• Allow to burn until charcoal has turned ash-grey
• Place heavy gauge wire, about the size of pig, over pork cooker, 13 inches from coals
• Place pig flat, skin side up, on wire surface
• Close lid of cooker and cook at 250 degrees for 6 hours, adding additional lighted coals as needed to maintain temperature in cooker
• Place a second piece of wire over pig, sandwiching pig between the 2 layers of wire
• Turn pig over and remove wire from the top
• Insert meat thermometer into thigh, taking care not to touch the bone
• Baste meat with barbecue sauce, and pour sauce in rib cavity to measure 1 inch
• Close pork cooker lid; cook at 250 degrees for an additional 2 hours, or until meat thermometer registers at least 180 degrees and no pink meat is visible when hams and shoulders are cut
• Slice or chop meat or allow guests to pull meat from bones.
• Serve with barbecue sauce.

Note: Cooked meat may be stored frozen for up to 3 months