Pot Bellied Porkers Hog

[mikeb]

I had a friend come home from the war 2 Octobers ago and his family wanted me to cook at his welcome home party so I used this recipe......surprisingly the hog I purchased from a butcher in S.W. City MO. was cheap $75.... 110-lb. Great for big events with lot's of people, this will indeed feed a small army.
and if you don't have a big enough pit  get the butcher to cut the hog in half and cook them on top of each other.


105-lb. hog, round dressed

1 lb. butter

vegetable oil

1/2 gal. Wicker's Marinade and Baste

Whole Hog Seasoning:

1/2 C. Italian seasoning

1/4 C. coarse ground black pepper

1/4 C. oregano

1/4 C. lemon pepper

1/2 C. minced garlic

1/4 C. thyme leaves

1/8 C. crushed red pepper

Finishing sauce:

1 qt. Wicker's Marinade and Baste

1 qt. barbecue sauce

1 (46 oz.) can V-8 juice

1 pt. red wine vinegar

Trim hog of excess fat and rub body cavity with butter. Combine hog seasoning ingredients and sprinkle onto meat (use all of the seasoning).

Place hog on cooker back side up and cook for 5 hours, rubbing skin with oil every hour. Flip hog, add Wicker's sauce to cavity, and cook for 17 more hours at 225 degrees. Baste every hour. Prepare finishing sauce and apply to cooking meat 1 hour prior to serving.