Jack Daniels® Suckling Pig
Makes 40 portions
For the Jack Daniels® Tennessee Honey brine
5g white peppercorns
1 garlic clove, peeled
12g thyme sprigs
525g Jack Daniels® Tennessee Honey
For the suckling pig
12kg suckling pig
750g reserved Jack Daniels® Tennessee Honey brine
3kg curing salt
240g Jack Daniels® Tennessee Honey
6g cider vinegar
For the brine, dissolve the salt in 450g of water in a small pan set over low heat, then set aside to cool. Add the white peppercorns, garlic and thyme and leave to infuse for 1 hour. In the meantime, reduce 450g of the Jack Daniels® over moderate heat until it yields 225g. Set aside to cool. Add the reduced Whiskey and the remaining 75g unreduced Whiskey to the infused brine. Pass the brine through a sieve and set aside.
For the suckling pig, use a sharp knife to shave the pig of any excess hair by scraping the skin against the direction of the hair. Score the surface of the skin all over using a sharp knife, being careful not to cut too deep and expose any of the flesh.
Use a brining syringe filled with the reserved brine and inject in all parts of the pig’s body, being careful not to damage the skin. Use 60g of brine per kg of pig as a guideline.
Once all the brine is injected, place the pig in a large container and gently rub the curing salt all over the skin. Place in the fridge overnight.
Make a glaze by taking 230g of the Jack Daniels® and reducing by half. Add the honey and cider and 10g of unreduced Jack Daniels®. Set aside.
Remove the pig from the salt and scrub off the excess salt. Dry the skin with kitchen towels and place in the fridge overnight.
When ready to cook, set up the Hub BBQ by filling the tray with charcoal and igniting it. In the meantime, rub vegetable oil on the surface of the pig. Place the pig on the highest setting of the rotisserie function and cook for 6 hours, topping up the charcoal as needed, ensuring the heat is evenly distributed. Lower the pig in the rotisserie for the last 15-20 min of cooking and brush on all sides with the whiskey glaze. Use a thermometer probe to check that an internal temperature of 70°C is reached, indicating the pig is cooked.