Martha's Greatest Grill Recipes | Martha Stewart Cooks With Grilling Experts

whole pig

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken or pork shoulder can be more accessible and affordable alternatives.

sour orange juice

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime or lemon juice can mimic the tangy flavor of sour oranges.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat option, while vegetable oil is often less expensive.

garlic

💰Cheaper: garlic powder

Garlic powder can be a more convenient and longer-lasting alternative.

Prepare the pig by cleaning it and removing any hair.

Mix 1.5 cups of sour orange juice with pineapple juice, salt, garlic, pepper, ground cumin, ground bay leaves, and dried oregano to create a marinade.

Inject the marinade into the pig's shoulders and hams using a large hypodermic syringe.

Rub the pig with a dry rub made of salt, pepper, garlic powder, dried oregano, ground bay leaves, and ground cumin.

Refrigerate the marinated pig for at least 24 hours.

Prepare a cooking box with coals on top for indirect heat.

Place the pig on a rack and secure it with hooks.

Cook the pig for about 4 hours, adding 8 lbs of charcoal every hour.

Check the internal temperature, flipping the pig when it reaches 185°F.

Score the skin before letting it rest for 30 minutes after cooking.

Carve and serve the pig.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary