I've got two small pigs that will fit in Cajun microwave, probably without the heads about 12-15 pounds apiece. I have one quartered and one butterflied. I am going to put the quartered pieces in roasting bags and cook the other one whole. How long will they take to cook? My only experience with wild pigs was on my green egg. It cooked fast. I did wrap it with bacon for some fat. I plan on shooting them up with cajun injectors, at least two bottle in each, maybe 2.5. Will season liberally with a rub mix. I think I will place some bacon on top to help keep from drying out. There's no skin on them, so I will cover the whole with foil on the top of the pig to keep from burning. Any other suggestions?

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Posted by Vrai

Baton Rouge

Member since Nov 2003

3891 posts

Posted on 11/20/19 at 4:52 pm to cgoat3

I have a cajun microwave and cook a pig annually. I wouldn't use that much injection. It's all you will taste with pigs that small. Maybe look into making your own brine as well.

As far as how fast it will cook....I usually cook a 55lb. whole pig around 7 hours. I always think it can go a little longer, but I cook for a tailgate and people are getting hungry. My microwave is built with a grease drip underneath, dripping into a bucket. I try to let it cook until there is just an occasional drip of grease.

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Posted by cgrand

HAMMOND

Member since Oct 2009

38625 posts

Posted on 11/20/19 at 5:04 pm to cgoat3

quote:
I plan on shooting them up with cajun injectors, at least two bottle in each, maybe 2.5.

unnecessary

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Posted by mylsuhat

Mandeville, LA

Member since Mar 2008

48928 posts

Posted on 11/21/19 at 7:09 am to cgoat3

I've cooked lots of wild pig. For the cajun microwave or smoker, I would do a brine but not a bunch of injecting. Especially on some small ones. Get a spray bottle w/ apple juice and continually moisten them

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