Cooking a pig in a La Caja China question
Ill be cooking a 70lbs dressed pig in the roaster this weekend but instead of using the mojo sauce they always talk about I want to use something different like this:
4 quarts apple juice
1 quart distilled white vinegar
5 pounds sugar
2 cups salt
1 cup monosodium glutamate, such as Ac´cent brand flavor enhancer
This recipe is suppose to make 5 quarts, do you think this will work, considering that the pig wont be smoked and how much of this stuff would you inject in a 70lb pig? My plan is to inject it and rub the cavity with yardbird. Ill also be smoking about 40lbs of butts in a backwoods chubby, my plan for that was to do the same and inject it with the stuff above and rub with yardbird.
What do you folks think, anyone have any experience with the roaster and have a better recipe?