Whole Pigs for BBQ
Suckling pigs are delicious when cooked in the smoker, on the grill or in the oven. Whole pigs are easy to cook and will be delicious and nutritious family meal. Once cooked properly you will enjoy the delicious baby pig and want more.
We sell baby pigs both in our online store and our butcher shop in Epping NH. They are a special order so you might want to call ahead.
The first step will always be to add the seasoning that you enjoy on pork onto the meat side of the pig. Apply a good vegetable oil on the skin. The cooker temperature should be set to approximately 225 degrees.
A great way of cooking a baby pig will be to lay it on its back in your smoker. Once the pig starts to get a beautiful color it might be a good idea to lay a sheet of aluminum foil over the pig so that it doesn’t become too dark or burnt. That process could be three to six hours depending on your cooker.
Another excellent way to cook these little pigs would be get a pork butt and remove its bone, then chop the pork butt up and season it with your favorite rub, our favorite rub for pork is pig mud, then stuff the little pig with the chopped pork butt then using butcher twine sew the pig up to close up the pork butt filled cavity. That’s an easy process, it’s fun and the pig will turn out great. Remember you want to cook the pig on its back so all those delicious juices don’t drip away.
You want to cook the pig at 225 degrees , low and slow is the key Once the pig’s color becomes a golden brown , you want to make certain that you cover the pig with aluminum foil so that it doesn’t become too dark.
The pig is done when the thickest part (typically the ham area) will be approximately 208 degrees internal temperature or your meat probe will be like a hot knife going through butter when you’re checking its temperature.
Using these cooking techniques, it will probably take a full 6 to 12 hours to cook the pig. Check the temperature along the way to make sure it’s not going to be overdone. The pig is done when it’s internal temperature is approximately 208 degrees in the thickest areas.
Pro tip –Don’t add BBQ sauce to the pig while its in the smoker, the sauce will caramelize and the pig will become dark.