You don't need a spit to barbecue a pig on your grill.
Serve up enough food for a large crowd while conjuring images of a lulu by barbecuing a whole pig on your grill. Go whole hog by cooking the pig on your barbecue, which makes the food part of your festivities. Get your whole pork from a trusted butcher who will dress and butterfly cut the pig to allow for faster, more even heating. This ensures that your pig will cook on the barbecue grill in a reasonable amount of time. Once barbecued, your pork will be ready for a traditional backyard barbecue with sauce and potato salad or a home-style Hawaiian lulu with grass skirts and poi. Add this to my Recipe Box.
Instructions
1. Heat the grill to 250 degrees Fahrenheit or light a pile of charcoal briquettes and burn until gray and ashy in appearance.
2. Push the pile of charcoal briquettes into a rectangular shape with a spatula you will not use for food. Skip this if using a gas grill.
3. Slice through the ribs of the pig along the spine and press the pig flat, if your butcher did not already butterfly the pork.
4. Set the pig, skin side up, onto a wire grill rack 13 inches above the heat, and lay the second grill rack on top of the pig to keep it flat. Optionally, place bricks on top of the second grill rack laid on top of the pig to keep the pork flat during cooking.
5. Close the lid of the grill and cook the whole hog for one hour for every 10 pounds of weight. For instance, a 20-pound pig requires two hours of barbecuing time.
6. Flip the pig halfway through the cooking time so it lies skin side down on the bottom wire rack. Replace the top wire rack and bricks.
7. Insert a meat thermometer into the thickest portion of the pig and remove the hog from heat when the thermometer reads 160 degrees Fahrenheit.
Tags: grill rack, charcoal briquettes, degrees Fahrenheit, pile charcoal, pile charcoal briquettes, second grill, second grill rack