Barbecue was meant for PORK. The pig is most popular Barbecue dish in the world. The meat can stay moist while cooking for long periods of time and it can be flavored very easy. Everyone are has a different idea on how to cook the pig. In the southern parts of the USA you get more of a pulled pork with a smokey taste. In Cuba is a Christmas Eve dish with Cuban Mojo sauce, that's adds more of citrus flavor. Jamaica likes a little heat with theirs and its slow roasted in a pit in the ground much like the Hawaiians do it up.
The best way to feed 25+ folks is a Whole Hog. They weight from 55lbs on up. With sides and some beer each person eats around a half pound to a pound of meat. The pig will be on the grill for about 12 hours or more depending on what result you want. You can do up a pig in less time with more heat but its not going to be as tender. Whole Hogs can be ordered from most meat markets or online. We get ours from SPD Markets in Grass Valley.
If your just planning a dinner for two pork chops, pork loin or a couple racks of ribs will do just fine. A rack will take you about 4 to 6 hours at 225 to 250. Chops can be done in 15 minutes. Corn on the cob, beans or a green salad goes great with pork. A little salt and pepper goes a long with with flavoring pork. I add some paprika and garlic to mine to get a little spice. Our Big Tex Rebel Rub is perfect for Pork also.
No matter what you do with pork it's going to be good. You can do stuffed chops, whole hog, tender loin or the classic Memphis Style Rack of Ribs. Pork is perfect for parties, events and backyard bashes. The pig is king of the grill. Get outside and create a world class dish with pork.
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