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Vodka Cranberry Whole Hog (Injection Marinade)


1 cup vodka
2 cups cranberry juice
1 16 oz can jellied cranberry sauce
1/2 cup olive oil
1 teaspoon msg
4 tablespoons new mexico light chili powder
1 cup vodka maraschino cherry juice
2 teaspoons onion powder
5 chicken bouillon cubes
1/3 cup balsamic vinegar
2 tablespoons dry hot mustard
2 tablespoons hungarian paprika
2 tablespoons butter
1 teaspoon sweet basil
1/2 tablespoon cayenne
1/3 cup soy sauce
1 tablespoon celery salt

Simmer together the day before injection then reheat and let cool once again then inject. Basted hog with a little red wine vinegar, pineapple juice and olive oil. Have some of your favorite BBQ sauce made and let them brush a little on the pork if they like. Started out with a 164 pounds pig on the hoof. Imagine dressed out and without the head was 100 to 110 pounds. Injected the pig 26 hours before smoking. I cooked this pig at 235F and was hitting 160F internal at about 10 1/2 hours. I was early for my feed time of about 2 1/2 hours so just turned my heat off and continued to cold smoke. Turned heat back on last hour to warm her up. Smoked this with mesquite and apple. Posted to the BBQ List in Nov. 1998 by Don Havranek - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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