Tried whole pig ASADO this weekend. Just OK. (Warning Pics Included)
I had an extra 60lbs pig and decided that I would cook it the way I do my lambs and goats. I think it was kind dry in spite of injecting it with marinade.
The injection was pineapple juice, cider vinegar, garlic power, cumin and jalapenos. It took almost a gallon of it. I did skin the ribs and put a BBQ rub on it that probably had a little to much sugar.
The wood was hickory and oak.
I am told that this is done in TX often with wild boar. Most boar I have seen are skinned before cooking but I left my skin on as I was hoping to eat it.. Skin turned out very tough.
Total time 5.5 hours
Thoughts and ideas?
Also one picture is with my leatherman multi-tool. It is called the "Flair" notice the pate knife, wine opener and cocktail fork? I hate they retired that model.