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We had ourselves a hog roast this weekend. Yes, we roasted the front quarter AND back quarter of a hog for 14 hours. And of course this was after it brined for 24 hours. Check out the master piece.
It all started last summer. Our neighbors butchered a pig last summer and roasted it half of it. They threw the other two quarters in the freezer. So, literally, a week ago they pulled them out of the freezer and put them in our garage fridge. This past Thursday night, we made up a LARGE batch of my brine solution and let the pork soak for 24 hours in the fridge.
We thought a large garbage bag would be great for brining. WRONG. Ripped wide open. Go for the tote.
After 24 hours in the fridge, we pulled our pork out for a rub down, wrap up and grilling.
The brine solution turns the meat from a bright pink to more of a beige. The salt and sugar has been absorbed. Success!
Want the rub recipe. Check it out over here.
The men were loaded with enough wood to keep the meat cooking all night long.
After all the meat watching, it was time to finally pull it off.
Such a pretty piece of meat…
My husband thought he needed a nibble as he carved the meat from the bone.
Once we got it all cut up, I mixed the left over rub with some beef broth and poured it over top. I might have also poured a beer or two over top the meat too. Just maybe;) Back to the grill to stay warm till the dinner bell.
What’s your hunk of meat this week? Do share!