Originally Posted by cowgirl
Peeled hogs are great. They need no outer protection. Cook the same way you do a non peeled hog, inject and season. You get a wonderful bark on the outside and the pig is moist on the inside.
Think one large "pork butt". I definitely wouldn't lay bacon on a pork butt... but to each his own.
Good luck with your cook!
You'd know much better than I would.
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