Asian Suckling Pig

Asian Suckling Pig

(1 review) Write a Review



  • 20-40lb. suckling pig
  • 1/2 cup olive oil
  • 3-6 tbsp REC TEC Grills Jody's Asian Persuasion Rub



  • 18 limes, zested and juiced
  • 12 lemons, zested and juiced
  • 12 kaffir lime leaves
  • 20 garlic cloves
  • 1/2 cup black peppercorns
  • 1/2 cup red pepper flakes
  •  2 cups kosher salt
  • 2lbs. brown sugar
  • 16oz dark soy sauce
  • 16oz mirin (or sake)
  • 32oz orange juice
  • 32oz apple cider
  • 2 gal water
  • 20lbs. ice
  1. Bring all ingredients for the brine except the ice to a boil.
  2. Allow to steep for 30 minutes before adding the ice (make sure it has cooled completely).
  3. Add the sucking pig to a large cooler, add the cooled brine, and cover with additional ice if needed.
  4. Allow the pig to brine for 24 hours, adding additional ice if needed.
  5. Preheat REC TEC to 225°F.
  6. Remove the pig from the brine, rinsing off any excess brine. Dry with paper towels. 
  7. Rub the pig with the olive oil and season liberally with the Jody's Asian Persuasion Rub.
  8. Smoke until the pig has reached an internal of 165‚Äö√ë√¢ (roughly 6-8 hours depending on size). 



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1 Review

  • Easy as can be!

    Posted by John F on 6th Sep 2018

    Tried this over Labor Day weekend and it was a hit with my friends and family. The grill did all the work while I was able to fellowship with my guests. Love the grill and love their recipes!

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