Pig prep - 3-4#butt(no not the hammy rear end, the shoulder portion) thawed -
make brine – 1C kosher salt, 3/4C dk brown sugar or molasses or sorghum, (pigs like all sugar), bay leaves, quartered onion, smashed garlic, hot peppers, cumin, basil, oregano, 4C water/beer —heat to boiling, cool – let pig swim in brine overnight in fridge
Pizza Day – Pig Rub -1/2C salt, 1/4 dk brown sugar, 1/4cup ground coffee, zest of orange-minced, 1 chipotle-ground, 1 ancho-ground, 1 guajillo-ground, cumin, 1/4C cracked pepper corns, oregano – mix together
Pull pig from brine pool, quick rinse and pat dry – place in aluminum (steamer table) tray and apply rub all over, let pig rest in cool area and crank up pizza oven to pizza making temp, make pizzas, entertain friends
After pizza fest (oven around 400F), push coals to back, add smoking wood if you like – allow wood to begin to smoke, make pup tent for pig in tray, add juice of zestless orange and a beer – put your pig in about the middle oven.
Close the oven with your insulated door – not your thin, bread-making oven door
Walk away, go to bed.
Pig Day – ~8hr later, get up and take your pig out -
Meat should be quite ready to pull – sauce not required