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Iron Bowl Pig Brine
As tested while tailgatin' at the '08 Iron Bowl
4-6 gallons Sweetened Tea (just like you use for iced tea)
4-6 gallons Water
2 cups Sea Salt
½ cup Star Anise (dried but intact)
¼ cup Red Pepper
¼ cup Brown Sugar
¼ cup White Vinegar
6 Bay Leaves (whole)
2 Lemons (quartered)
Dissolve brown sugar in vinegar and set aside. Using a large, very clean cooler (100-120 quart), mix together all other ingredients except water. Add a cleaned and dressed but still frozen whole pig of 45-75 pounds to the cooler. Pour brown sugar and vinegar mixture over skin side of pig. Reposition pig and top with water until pig is covered. Actual amount of water used will vary widely, but you should need no more than about 4-6 gallons of tea to get good results. Once pig is in brining solution, agitate once every few hours, turning the pig a total of at least 3 times. Allow the pig to thaw in solution inside cooler for at least 15 hours and generally around 24 hours for best results. Remove pig from cooler and do not rinse. Pat dry only if applying a dry rub, otherwise sprinkle additional seasoning onto wet pig while placing into roasting box of Luau Grill. Cook as usual and enjoy extra-tender roast pork. This brining solution adds good color and a bit of kick to the skin without overpowering the meat.
Use this recipe with the Luau Grill
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