Friday, April 13, 2012


Rinse off the pig in cold water and pat dry. Make a dry cure with salt, brown sugar, black peppercorns, pink peppercorns, bay leaves, juniper berries, red pepper flakes, pink salt, lemon and orange zest, fresh thyme, fresh parsley and fresh rosemary. Spread a thin layer, of the cure, on the  bottom of a plastic container large enough to hold the pig. Place the pig onto of the cure and evenly distribute the cure all over the pig inside and out. Cover with plastic wrap and let cure for 24 hours. After 24 hours, flip the pig and cover and let cure for another 24 hours. On the second day of curing, make a apple cider brine with apple cider, water, salt, brown sugar, black peppercorns, pink peppercorns, bay leaves, juniper berries, red pepper flakes, lemon and orange zest, lemon and orange juice, granny smith apples, apple cider vinegar, fresh thyme, fresh parsley and fresh rosemary. Bring the mixture to a boil and cool in a cooler until the next day. After the second 24 hours, rinse off the cure and place the pig in the cold brine, in a fresh plastic container, brine the pig for another 24 hours. After done brining, take the pig out, pat dry and place on a roasting rack. Pre heat a oven to 170 degrees F. Spray the pig ears and snout with non-stick cooking spray and wrap with foil. With butchers twine tie the pigs front and back legs so they stay at its side, and place an apple in its mouth. Roast over night 12 to 16 hours, depending on its size. It will be golden brown when finished. Take foil off the snout and ears and free the back legs from the twine. Before presenting the pig brush with honey, so it shines and replace the cooked apple with a fresh apple. 

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