BBQing the Whole Hog, Cuban Style
Prep time
Cook time
Total time
Learn how to BBQ the whole hog and impress your friends at your next garden party.
Recipe type: Main
Cuisine: Cuban
Serves: 30
  • 1 45-50 lb pig, trimmed, cleaned and butterflied
  • 1 cup Adobo Seasoning
  • Marinade
  • 1 cup crushed garlic (just get the jarred stuff)
  • 1 gallon orange juice
  • ½ gallon lime juice
  • ½ cup Adobo seasoning
  • ½ cup crushed garlic
  • ¼ cup dried oregano
  • ¼ cup salt
  • ⅛ cup black pepper
  1. Mix all of the ingredients together, and use as a marinade or inject into the pig.
BBQ Pork
  1. Pick up the pig two days before your cookout. On the first night, rub entire pig down with Adobo Seasoning. Place in a cooler with ice and let sit overnight.
  2. The night before your cookout, prepare the marinade, and inject into the pig all over. Return to the cooler, repack with ice, and let it sit overnight.
  3. The morning of, inject the pig with additional marinade.
  4. Preheat charcoal in pit/roasting box. Complete rub down the pig with the 1 cup of crushed garlic. Place the pig between two racks, securing at each corner with an S hook.
  5. Remove the charcoal grid from the box. Make sure the drip pan is in the roasting box, then place the pig inside the box, ribs side up. Pour half the remaining marinade over the pig. Place the ash pan over the pig to cover the box, then place the charcoal grid back on top, spreading the charcoal evenly across the top.
  6. You will need to continuously add charcoal per the instructions on the roasting box.
  7. After the third hour, you'll need to remove the charcoal grid, and flip the pig over. Score the pig's skin all along the back, then pour any remaining marinade over the pig. Return the ash pan and charcoal grid on top, and cook an additional 30 minutes or so until the skin is crispy to your liking.
  8. When done, transfer the pig to a big table where you can pull apart the meat. Be sure to use gloves for this!
Recipe by Webicurean at