here is the pig out of the plastic wrap. it was pretty clean. just had to trim off a few pieces of wtf and rinse. i split the rib cage and pulled the membrane off the ribs and belly flaps so i could get more rub in there.
after reading up on these mini patio pigs, i came up with a plan. going to cook it belly up so hopefully the skin holds it together some and keeps all the juices in. the box says cook to 165, but that apparently is for carving. going to go for the usual pulled pork temp 185 or so.
i went easy on the injection. internet says these little pigs have more flavor than bigger pigs, so i didn't want to over power that on this first cook. so a moderate amount of pineapple juice and mojo. dumped a bunch of rub in there and lit the fire.
with the skin on, not sure how much smoke it will take.
not a lot a fat on it, might not be as forgiving as a regular shoulder.
