Expert: BBQ Woman - 9/2/2008

Question
Do you happen to have a few different recipes for cooking a whole pig in the ground?

Answer
Hi,
Most people just season it with salt, cook it and have sauces on the side that people can use for their pork.
However, you can marinade up to 48 hours prior to pit roasting any rub such as the ones I will supply below. Some people also brine marinate it for a more saltier pork taste.

Basic Pork Rub for 6 pounds multiply this recipe to the weight of your pig.

Ingredients:
1/4 cup black pepper
1/4 cup paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

The next is more of a paste than a dry rub the measure is for about 6 pounds so you would multiply recipe accordingly

Prep Time: 10 minutes
Ingredients:
1 cup cumin seeds crushed
1 cup olive oil
1/3 cup minced garlic
1/4 cup liquid smoke
3 tablespoon coarse salt
1 tablespoon cayenne pepper
Preparation:
Combine all ingredients, except oil in the bowl of a food processor and process until smooth. Slowly add oil with the motor running until it forms a smooth paste. Cover and refrigerate until ready to use. Makes about 2 cups.

Another dry rub for about 6 pounds
:
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

mix and apply liberally.

The key is whatever type of rub you decide to go with to marinate it for a good 24 hours to allow it to permeate the meat. Yet most of your added flavor can be added via sauces offered when you plan to serve the meat.

Good luck and Happy Pit Cooking!
Regards,
Misty