re: Sucklng Pig in Cajun Microwave

Inject, it’s easier than brining.

I use any bbq or Cajun rub, I have never done a salt and pepper pig.

Pick your seasoning and put it in a blender with apple juice. That’s your injection. Inject the hell out of it. I do not season the outside. The injection is your seasoning and you’re seasoning the meat directly by injecting. Also, I cut the pig out of the cheesecloth, inject, and put on the smoker or in the microwave (I’m not Cuban). I never inject ahead of time.

It works great for me. But like crawfish, there’s many ways and most are good.