1 125 lb dressed pig
12 cups water
12 cups apple juice
1 cup sugar
1 cup salt
loads of red pepper flakes
ton of garlic, mashed
3 Litres apple juice for basting
4 pounds unsalted butter
1 sweet onion, coarsely chopped
5 heads garlic, cut in half horizontally
6 thyme sprigs
4 sage sprigs
2 rosemary sprigs
3 3lb chickens
tons of lemon pepper
Apple Sausage Stuffing
1 pound spicy pork sausuge, cooked and crumbled
4 tbsp olive oil
2 medium onions, diced
4 medium russet apples, diced
4 stalks celery, diced
2 cloves garlic, minced
3 tbsp fresh sage, chopped
3 tbsp fresh thyme, chopped
3 tbsp fresh oregano chopped
3 tbsp fresh parsley, chopped
1 loaf sliced bread, torn into 3/4 inch chunks
salt and freshly ground black pepper
1/2 cup chicken stock
Order pig from butcher and pick up the day before the roast.
Brine: Combine and let sit of 24 hours.
Inject pig with brine. Rub with Lemon Pepper. Set aside on ice until ready to smoke.
Smoked Chickens: Put the juice of half the lemons on the chickens. Rub with lemon pepper and stuff with lemon halves. Smoke for 2 hours
Stuffing: Remove sausages from casings. In a large skillet, fry over medium heat, breaking up the sausage with a wooden spoon, until crumbled and brown, about 5 minutes. Remove and set aside. In the same skillet, heat olive oil on medium and add diced onion, apple, celery, garlic and chopped, fresh herbs. Saute over medium-high heat, until translucent. Add bread chunks, cooked sausage, salt and pepper and saute another 4-5 minutes. Add chicken stock and combine well. Spoon into a large bowl and refrigerate until ready to use.
It will take 12-15 hours to roast the pig. Load up the roaster with 2 big bags of lump charcoal and allow coals to burn down to the desired temperature (250⁰F). Meanwhile stuff the chickens. Stuff the chickens into the cavity of the pig and pack around chickens with the remaining stuffing. Truss the pig with butchers twine and secure it onto the spit.
For the next 12 hours, the temperature of the roaster must be constantly monitored and maintained at 250⁰F. Adjust heat by opening and closing the vents to allow for more or less air flow and by adding more charcoal as required. Spray pig with apple juice every half hour. When the internal temperature of the pig has reached 140⁰F, increase the temperature of the roaster to 350⁰F. This will allow the skin to become brown and crackling.
Note: If the roaster gets too hot, spray water on the charcoal to cool it down quickly. Concentrate the charcoal under the shoulder and butt areas of the pig.
Basting Butter: Combine all ingredients. Towards the end of the cooking time (at least 6 hours), brush with the butter every 30 minutes.
Spray with apple cider for extra moisture when you feel that it is needed.
The pig is ready once an internal temperature of 160⁰F is reached. Remove from roaster and allow to rest half an hour before starting to carve.