We've been gifted a quartered, frozen, small pig from a new farmer. 21 pounds in total: two front legs, two hind legs, one ?torso. I'll be cooking it off for my son and buddies. Do I brine it? (thaw then brine, or toss in brine frozen?) I would only think to moist bake it for a pulled pork, but I'm not sure if that's best. I have access to a gas grill, no smoker, two ovens. Help?
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COMMENTS
Theresa M.
May 17, 2021
Thanks. I'd read that article, but I'm a little squeamish knowing nothing of the provenance of the pig. I cooked a farm raised turkey without brining and it was so tough! Thanks for this and the good luck wishes. Can't really go wrong with Lopez-Alt!