Cajun Microwave: Cooking a whole pig for Bama game

I saw that and the pig we did last year cooked for about 7 hrs, flipped midway. Internal temp was above 165*, but it just didn't seem right. The skin wasn't crispy. Cutting the pig resulted in blobs of fat and meat that wasn't too tasty. Everything I read says 5 or 6 hours to cook it, then I've talked to other people who say they leave one guy overnight drinking beer and watching the fire for hours and hours.

I've got a whole spreadsheet.

6 hours is enough. Cook low, flip halfway, then pile one the heat the last hour to crisp up the skin.

For pork to be fork tender you need the internal to get to around 190.

I’ll normally cook a shoulder to 195. It will fall apart there.

On a pellet smoker this one took bout 12 hours and was @30#s.


We also have done a couple of big 120+ Pounders on a rotisserie style charcoal and normally goes 16-20 hours.

Seen one on a Cajun done and it was no more than @4 hours but fire hot for a faster time.

The most important thing is not opening the cajun microwave except to flip it one time. and sometimes towards the end you have to put foil over the bubbles that form on the skin so they dont burn. replace the charcoal every hour and try to scoop off as much ash as you can with a shovel.

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this is what Bama is going to do to LSU.

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Go great with cold beer and leave us feeling satisfied?

I can tell you hanging is a bad idea, the rest I can't help with. I tried to hang one in a tower smoker and the last time I checked it, there was just a pile of pig on the bottom of the smoker because it was so tender. Kind of ruined the whole thing. I could have saved a lot of money and just done a couple boston butts.

This the one I did a few years back at my camp for LSU Bama. I actually did it 5 years for Arkansas and then two years in a row I did the elephant for Bama. It’s just crackling fat sheets/pork belly fat that they get to make cracklings. I had my buddy that owns the smokehouse to order it and then they cut it to make the ears and trunk. They stuffed the trunk with groundmeat sausage.

The fire takes about an hour to get a good bed of coals and then put it on. Used charcoal to start then straight wood, oak and cherry. Welding gloves are a must. Takes about 20 beers to get done. It got to where I was doing all the work and people would show up at the end so I quit doing it. All this talk is makes me want to do it again.

Where u guys going to be on campus. OB hog roast?

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Choke yourself, numbnuts.

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And frick yourself dumbass