Pig in Cajun Microwave

[QDM4fun]

Looking to cook a whole pig in the box. I have not built or bought a box yet, but was wondering if a wild pig cooks as well as a domestic? Thinking about fat content. I have scalded and scraped a whole piglet for the smoker and it was good. I use a green egg for smoking, so I have to do something different for a 50-75 pounder. For you guys that use a box, have you used wild pigs? Skinned vs scraped? Any tips would be appreciated. Thanks

[dbaio1]

When we do small wild pigs 40-80 lbs I rub them with bacon fat then put my rub on then drape/wrap in thick sliced bacon. Will pull dried crispy bacon and replace with more bacon. I find it helps keep it moist and helps with wild pigs having really very little fat.

[Texas Grown]

I've cooked them up to 300lbs quartered. And up to 150 whole. I always skin them first, and take as much fat off as possible. I use a "LOT" dry rub. And slow cook. I mean really slow, like overnight slow. If using an off-set, and cooking a whole pig, I start cooking the pig facing the fire box. Flip so to cook the other shoulder. Then spin and cook one butt down. And then flip again, so the other butt is down. Butt is cooked last on both sides. By doing that, the butt gets plenty of slow heat in the beginning, while the shoulders cook first. If your heat is right, the shoulders will not dry out due to not being as much thick meat on them compared to the hind quarters. And the meat being seared in during the first half of the cook locks in the moister.



If it's large quarters, I rotate the meat through. Then flip and rotate again.



That's just the way I do it. Others may do differently.


Course, I guess you could always add 4 meat thermometers, one for each quarter too.

[W-O]

I think what you are talking about is a plywood box lined with aluminum foil with pig and coals inside to cook the pig slow. I have seen it done a few times but have never done it myself and it was a long time ago. I remember it being some good pork.

[Bayouboy]

Short answer. No. Domestic cooks much better.

[Bayouboy]

I think what you are talking about is a plywood box lined with aluminum foil with pig and coals inside to cook the pig slow. I have seen it done a few times but have never done it myself and it was a long time ago. I remember it being some good pork.

Box I had was lined inside and out with metal flashing. Had a tray on top to hold the coals. Tray on top had handles to lift it off the box to place meat inside.

https://images.app.goo.gl/8DphPx5gFjBjJcqe9

[Texas Grown]

Box I had was lined inside and out with metal flashing. Had a tray on top to hold the coals. Tray on top had handles to lift it off the box to place meat inside.

https://images.app.goo.gl/8DphPx5gFjBjJcqe9

Auhhh. Got it now.


I did think about the pig stretched out flat on a stretcher, standing upright in front of some coals and reflector. Forgot what that was called.

[Voodoo]

Short answer. No. Domestic cooks much better.

Any of y’all ever quarter and strap a 10-15 pounder then fried it like fried chicken ?

[W-O]

Box I had was lined inside and out with metal flashing. Had a tray on top to hold the coals. Tray on top had handles to lift it off the box to place meat inside.

https://images.app.goo.gl/8DphPx5gFjBjJcqe9

Yep, that was what I was thinking. But it has been about 27 years.

[GOODEN]

The wild ones I’ve cooked in mine were skinned like a deer but when I do another one I’m going to scald and scrape to see how it turns out. To keep the ones I’ve done from burning I draped cabbage leaves all over it and when the 1st bag of charcoal burnt down I replaced leaves with fresh ones then put top back on and added more charcoal. Had pics on my old phone but none now.

[Jason85]

I've done a few whole hog roasts and they turn out awesome every time. A wild pig will not have the fat a domestic pig will have which means flavor can be lacking. I always scrape and leave the skin on for two reasons. The skin helps keep the meat moist and the crispy skin is one of the best parts to eat. I wrote up a post in the recipe section on how I do it. Here is a few pics of the last one I did.

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[jlptexashunter]

https://gardenandgun.com/articles/how-to-cook-a-whole-hog/

[Backwoods101]

I've done a few whole hog roasts and they turn out awesome every time. A wild pig will not have the fat a domestic pig will have which means flavor can be lacking. I always scrape and leave the skin on for two reasons. The skin helps keep the meat moist and the crispy skin is one of the best parts to eat. I wrote up a post in the recipe section on how I do it. Here is a few pics of the last one I did.

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I would hurt myself on that!


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[Bayouboy]

I would hurt myself on that!


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Every time I have attended a cochon de lait I had the squirts for about three days. It is well worth it

That skin is a delicacy!

[SaintBlaise]

I was only involved in one and it was a very long time ago. We used a dry rub, but also injected seasoning too. The secret ingredient of the injection mix was good ole crab boil. It was not a wild pig.