Smoked Rotisserie Pig with Root Beer BBQ Sauce

Difficulty:

1/5

Yield: 8 servings

Ingredients

1 Suckling pig approx. 12 – 14 pounds (5.44kg – 6.35kg)
12 cups apple wood smoking chips (3 litres)

Rub

½ cup ground black pepper (125ml)
½ cup paprika (125ml)
½ cup Turbinado or brown sugar (125ml)
¼ cup kosher salt (60ml)
2 tablespoons dry mustard (30ml)
2 teaspoons cayenne (10ml)

In a large bowl mix together all rub ingredients

Basting Mop

2 cups apple cider (500ml)
¼ cup brown sugar (60ml)
2 teaspoons salt (10ml)
1 tablespoon cracked black pepper (15ml)
1 teaspoon cayenne (5ml)
1 teaspoon cinnamon (5ml)

In a medium size bowl mix together all basting mop ingredients.

Root Beer BBQ Sauce

½ cup root beer (125ml)
1 cup ketchup (250ml)
¼ cup fresh lemon juice (60ml)
¼ cup fresh orange juice (60ml)
3 tablespoons Worcestershire sauce (45ml)
1.5 tablespoons brown sugar (22.5ml)
1 tablespoon molasses (15ml)
1 teaspoon liquid smoke (5ml)
1 lemon zest & juice
1 tablespoon fresh grated ginger (15ml)
1 tablespoon fresh grated garlic (15ml)
½ white onion grated

In a medium size bowl mix together all Root Beer BBQ sauce ingredients.

Stuffing

4 gala apples, core removed & sliced
3 sprigs rosemary
2 cinnamon sticks

Directions

Wash pig with cold water and pat dry with paper towels. Place pig on a large tray. Rub the pig with the rub mixture inside the cavity and all around the outside of the pig. Cover with plastic wrap and place the pig in the fridge to rest overnight or up to 24 hours.
Soak 8 cups of apple wood chips in water.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips in a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork to puncture holes on both sides of the foil pack and allow the smoke to flow through and infuse the meat. Repeat to make 4 pouches.
To prepare the suckling pig, first place the pig on the rotisserie. Carefully place the rotisserie through the mouth of the pig and pass it through the back of the pig. Stuff its cavity with apple slices, rosemary and cinnamon sticks. Using butcher string and a butcher’s needle to sew the stomach cavity closed. Pull the fore legs of the pig forward and secure them in place with butcher twine. Bend the hind legs in towards the stomach and secure them with the butcher’s twine as well. Wrap butcher twine around pigs head and neck to finalize the tie. Lastly, use a paper clip to clip the ears together. Use a large piece of foil to cover the head of the pig before placing the rotisserie on the barbecue. This will prevent the head from burning.
Remove grates from barbeque and place a drip pan on one side. Place a smoke pouch on the opposite side. Turn the heat to 400ºF/200ºC or high heat under the smoke pouch. Close lid and wait for smoke.
Mount the rotisserie onto smoking barbeque. Reduce heat under smoking pouch to 200°F/100°C or low heat. Close barbeque lid and adjust temperature to 220° F/104° C under the side of the grill without the smoke pouch. Roast the pig for 4 hours or until it’s internal temperature reaches 155°F/68°C. Change the smoke pouch every hour and baste it every 30 minutes with the basting mop. To test the pig for doneness, prick the thigh with thermometer in the thickest part of the leg (avoid the bone as the temperature will not be accurate).
For the final hour baste with Root Beer BBQ Sauce.
If skin on pig is not crisp enough increase heat to 300°F/148°C for the final 20 minutes. If ears and snout have not browned remove the foil at the last 20 minutes.
Remove from spit, cover loosely with foil and let the meat rest for 30 minutes.
To carve pig, slice the skin from the base to the tail. Carve into small hams. Slice ribs and finish with the shoulder. Serve with Root Beer BBQ sauce if desired.