I am using the apple brine from the poultry section of this site to brine a whole pig. Pig was 42.8 pounds dressed. It will sit in the brine for about 48 hours. I will cooking it in a La Caja China this coming Saturday.
I got this little piggy from the local Mexican Carniceria. The meat was very tasty and succulent. I thoroughly rinsed the pig before putting it in the Caja China. The skin did get a little darker than I wanted due to the sugar in the brine. However, the skin also tasted fantastic. It really picked up the flavors of the brine.
Very tasty multitasking.
Made 3 homemade BBQ sauces, an Asian Hoisin sauce, Sour Orange, and traditional sweet and sticky.