By using The Spruce Eats, you accept our During this time be sure to add lots of hickory and peach wood chunks to the fire chamber. Try to find a skinned and trimmed carcass around 60 to 100 pounds. Yes. for four (4) hours. Slice the apples while the meat is cooking. Otherwise, the sugars may burn before the pig is finished cooking.Consuming undercooked pork has been linked to numerous health risks such as trichinosis, salmonella and E. coli. Cover the partially cooked meat with water or broth, place a tight-fitting lid on the pan and let it simmer for about 2 hours, or until the meat is tender. Not quite! This will let it cool down a bit, but also let the heat even out and the juices flow back into the meat. Otherwise, the burlap and then the meat will burn.
Your pig might be done after 10 hours, but this shouldn't be the only way you determine its done-ness. The coals will remain hot for days, but you won't have an actual fire anymore. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/95\/Cook-a-Whole-Pig-Step-1-Version-2.jpg\/v4-460px-Cook-a-Whole-Pig-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/9\/95\/Cook-a-Whole-Pig-Step-1-Version-2.jpg\/aid1290168-v4-728px-Cook-a-Whole-Pig-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"
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