Slow Smoked Suckling Pig

Thaw the frozen suckling pig in the refrigerator for 3–4 days.

Trim the pig by cutting through the breast bone, opening the cavity, and removing kidneys, silver skin, and excess fat.

Apply a dry all‑purpose rub of salt, pepper, and minced garlic all over the meat.

Add a layer of BBQ rub on top of the all‑purpose rub.

Mix 1 cup of Victory Lane pork injection with 64 oz of apple juice to create the injection mixture.

Inject the mixture into the loins, hams, and shoulders, using roughly half of the mixture per pig.

Prepare the smoker by lighting a chimney of Royal Oak charcoal briquettes, then add unlit briquettes and scatter hickory and cherry wood chunks.

Set the smoker temperature to 225–250°F.

Pat the pig's skin dry with a clean towel and optionally protect the ears and snout with foil.

Place the pig on the smoker rack with legs forward, back straight, and sides tucked.

Close the smoker and smoke for about 2.5 hours, spraying with cooking spray as needed to prevent over‑darkening.

Continue cooking, maintaining 225–250°F, until the internal temperature reaches 190–195°F in the shoulders (approximately 7 hours total).

Remove the pig, transfer to a sheet pan or large cutting board, and let rest for 30 minutes.

Optional: garnish with fresh kale around the outside for presentation.

To serve, cut down the back bone, peel off the crisp skin, and pull the meat apart; drizzle with a little spicy vinegar sauce if desired.