Barbecued Spider Pig

Spider pig, spider pig, does whatever a spider pig does, does it swing from a web, no it doesn’t cause it’s a pig…

On Sunday I cooked my famous barbecue pork loin roast and I also cooked some ribs as a side dish. What was the occasion? you are asking yourself. Well in Canada Labour daymmmh Pig weekend is the official ending of summer, so we must celebrate this by spending the whole day doing yard work and finishing summer projects that were put aside because of the “it’s way too nice out to work” excuse.

I am going to share with you the pig recipe. Please keep it a secret because this recipe has been past down through the ages and only a few people know of it’s existence and we don’t want all the pigs in the world to be slaughtered and barbecued because that is what will happen if this gets out.

The ingredients are:

1 pork loin roast 4 to 6 pounds

For the dry rub:

3 Tbs black pepper

3 Tbs brown sugar packed

3 Tbs paprika

2 Tbs coarse salt

1 teaspoon cayenne pepper

For the mop:

1 cup cooking wine or red wine vinegar or apple cider vinegar

1/4 cup red wine vinegar (only if you are using cooking wine; use water if using vinegar)

1 can of light beer (preferably Moose Light)

4 Tbs Worcestershire sauce

2 Tbs black pepper

2 Tbs coarse salt

4 Tbs vegetable oil

2 Tbs lemon juice

1/2 cup brown sugar

1 Tbs chopped garlic

Mix all the dry rub ingredients together. Place pig meat on baking dish, Coat the pork with dry rub press the dry rub into roast. The entire roast (top, bottom and sides) must be covered by the dry rub. Cover with plastic film and refrigerate the roast at least 2 hours and up to 12 hours. Just before you are ready to cook mix all the mop ingredients.

Heat barbecue to 225F, place the roast fat side down at first. turn the roast every 30 minutes and brush with mop. Keep the barbecue’s temperature between 225F and 250F. cook the roast 1 hour per pound or until the internal temperature of the roast reaches 170F. Remove from heat put on cutting board cover with tin foil wait ten minutes before cutting. Cut into thin slices serve with potatoes, salad, corn, string beans, asparagus whatever you feel like.

I did the same thing with pork ribs and damn they were good. Good food, good wine and good company, how can you beat that? You can’t.

p.s. for those of you not in the know, spider pig is sung by Homer in The Simpson Movie