I prepared this little pig as a way to offer a neighborly hand. I think it will turn out good!
This is not for me. Rather, it is for a family that asked for my help preparing a pig I took to them for their fourth of July celebration. So this is my first attempt at a skinned, stuffed pig on the bar-b-que! They are cooking it...I only got it to the point of wrapped and he set it on the grill! The pics start out showing the plate of "tidbits" for the slits shown in the next pics. In each stab I packed "fat back" bacon diced to fit in the slits, fresh garlic cloves halved or so to fit, apple diced to fit and canned >:( pineapple >:( Fresh is high dollar here! >:( In the "stuffing" is celery, apple, onion, lemon, garlic cloves, pineapple (canned) with juice, and left over cube of fatback. Foil wrapped and the fat back were used to retain juicyness! The "dry rub" is black pepper garlic powder and parsley with a touch of salt. My "stitches" are stainless steel tie wire. Brent
