re: Sucklng Pig in Cajun Microwave

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Brine or not?
no
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Inject or not?
personal preference, i dont
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Should I use my traditional rib rub or just S&P?
salt & pepper

it should taste like pork, fat & salt

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My now late father-in-law was a dyed in the wool true Cajun and he cooked many hogs at his house over the years. We'd go pick it up at "0 dark thirty" from the butcher shop, bring it back to his place and clean it up to get it ready to cook while the fire was building a nice bed of coals in his outdoor fireplace.

He'd never inject it or brine it. All he'd do was liberally season the outside of the pig with salt and black pepper. Then strap it to a rack and hang it in front of his large outdoor fireplace with a big drip pan under it to catch the rendering fat and have it hooked to a rotisserie motor that would SLOWLY spin the pig as it cooked.

Near the end of the cook cycle he'd have us pull the pig close to the fire--- skin side first and the heat of the coals would crackle the outer skin. Then spin the pig and get the inside of the hams skin to do the same.

That is pretty much exactly how they do it at the Cochon d' Lait Festival in Mansura, La. when they cook dozens of hogs over the Mother's Day weekend every year..