Vodka Cranberry Whole Hog (Injection Marinade)

Recipe Ingredients

1 cup	237ml	Vodka
2 cups	474ml	Cranberry juice
1		16 oz can jellied cranberry sauce
1/2 cup	118ml	Olive oil
1 teaspoon	5ml	Msg
4 tablespoons	60ml	New mexico light chili powder
1 cup	237ml	Vodka maraschino cherry juice
2 teaspoons	10ml	Onion powder
5		Chicken bouillon cubes
1/3 cup	78ml	Balsamic vinegar
2 tablespoons	30ml	Dry hot mustard
2 tablespoons	30ml	Hungarian paprika
2 tablespoons	30ml	Butter
1 teaspoon	5ml	Sweet basil
1/2 tablespoon	7.5ml	Cayenne
1/3 cup	78ml	Soy sauce
1 tablespoon	15ml	Celery salt

Recipe Instructions

Simmer together the day before injection then reheat and let cool once again then inject. Basted hog with a little red wine vinegar, pineapple juice and olive oil. Have some of your favorite BBQ sauce made and let them brush a little on the pork if they like.

Started out with a 164 pounds pig on the hoof. Imagine dressed out and without the head was 100 to 110 pounds. Injected the pig 26 hours before smoking. I cooked this pig at 235F and was hitting 160F internal at about 10 1/2 hours. I was early for my feed time of about 2 1/2 hours so just turned my heat off and continued to cold smoke. Turned heat back on last hour to warm her up. Smoked this with mesquite and apple.

Posted to the BBQ List in Nov. 1998 by Don Havranek

Source:
Tom Solomon

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