Ingredients
1 pork shoulder, cut into 2 inch chun
oil
chopped onion
garlic
Mexican oregano
ground cumin
2 bay leaves
water to cover
salt to taste

Directions
Cut a pork shoulder into 2″ chunks. I use a cast iron pan. Brown the meat in a little oil. Add some chopped onion and garlic and brown the onion a little. Add some Mexican oregano, ground cumin and a couple of bay leaves. Add enough water to just cover the meat. Add some salt to taste. Simmer and keep adding water until the meat is fork tender. It should be very tender but not falling apart. Keep cooking until all the liquid is gone. After the liquid is gone, keep frying until the meat is browned again. The onion, garlic, and spices are dissolved during the long cooking time and when the liquid is cooked out, all the flavor is absorbed into the meat. This is delicious and the flavoring is difficult to describe. You just have to taste it. Serve with warm flour tortillas, some refried beans, and a little green chile sauce. I also like to fry up a batch of sliced onions to go with it. It would be interesting to smoke the meat for a couple of hours before making the carnitas.

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Directions
Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not much chance of this happening, but it is a nice touch to the recipe – CWS) Dry Rub: Mix ingredients together thoroughly. Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.

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Directions
Young Whole Pig (this is after “First catch a pig and remove bristles after killing it”) “Place over the fire so the heat will strike the back first. Keep far enough from fire so the skin does not blister or crack. Baste often with cooking oil to which has been added chopped garlic.. When the pig appears to be thoroughly heated on the back turn over and start cooking the under side, basting often. It is advisable to turn the pig frequently. The cooking period usually is about one and half hours, but great care must be taken that all parts are thoroughly done. When the meat starts breaking away from the bones it is easy to tell that the pig is ready to serve.” (p.23) The old timers were not in error in their discussions about distance from the fire! That was one of the few variables they could look to. The others were time and “coals”. “One of the most important points to remember is the condition of the coals at the moment of placing the meat over the fire. This mystic moment arrives when the white ashes are starting to fall from the red glowing coals and the whole bed is beginning to turn gray. Any attempt to begin cooking before this time has arrived means that the meat probably will be scorched or unduly dried out.” (p.11) Bill Magee advises “Do not forget or allow yourself to be distracted either by women or liquor – at least until the meat is done.” – - – - – - – - – - – - – - – - – -

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Directions
Have your butcher prepare the hog by cleaning it and removing the hair. THE DAY BEFORE COOKING, WASH pig inside and out; soak it in very cold water with vinegar for a few hours. This freshens and whitens the meat. If you pig is frozen, it can also defrost during this soaking. Over a medium heat cook the carrots, celery and onions in the oil for a good 10 minutes, stirring occasionally. The onions should become somewhat translucent, the carrots slightly caramelized. Add salt and thyme. Dry the pig thoroughly inside and out. You may stuff the pig with the vegetables at this time; however, if you use a conventional stuffing, such as one for a turkey, wait until just before cooking and make certain that the pig and stuffing are at room temperature. The easiest way to close the opening is to use an ice pick or an upholstery needle to punch rows of holes about an inch apart on both sides of the stomach flaps. Then lace it up with thick string just as you would a shoe. You may also use skewers and string as you would for a turkey. Because protein firms as it cooks, the pig will stay in whatever position you place it. It should resemble a dog resting on its haunches. Place the pig in the roasting pan; it may have to be placed diagonally. Tuck the hind legs close to the stomach on either side; tie them together with string under the stomach if needed. The forelegs should be pointing straight ahead (also tied together so they won’t spread out) and the head resting between them. Place a small piece of wood (like a child’s block) or a piece of bunched-up foil in the mouth, opening it as wide as you can. Twist the tail into a curl and secure it with string or tape. Place crumpled aluminum foil in the eye sockets (some people place marbles). At this point you may cover it with plastic wrap and refrigerate it. Before cooking the pig, let it come to room temperature. Preheat oven to 450F. With the oil, thoroughly baste every inch of the pig, including the head, legs and tail. Out of aluminum foil make little covers for the ears and tail. If your pig hangs over the pan, use heavy-duty foil to extend the pan so that any juices will be collected. Place the pig in the oven for 30 minutes. Remove the pig quickly, shutting the oven door, baste with oil again and return to the oven. Then reduce the temperature to 350F. Continue basting with oil every 20 minutes 4 to 5 more times (for a total of 2 hours). If the ears and tail haven’t browned, remove the aluminum covers for the last 20 minutes. The total cooking time will be between 2 and 2 1/2 hours. The cooking time is less because it is not fully stuffed; if it were, it would take an hour longer. (Approximately 10 minutes per pound lightly stuffed or unstuffed; 15 minutes per pound fully stuffed.) The pig is done when the temperature of the thigh reaches 165F (trichinae are killed when the internal temperature reaches 139F for a period of 10 minutes). When done, it may easily rest for an hour under foil or in a turned-off oven. To serve, make a garland for the pig’s neck by stringing together sprigs of watercress. Make certain your apple is nicely polished. Enlist some help and very carefully slide the pig onto the platter or carving board it will be presented on. It is rather fragile at this point and can even break in half. Make a sauce by skimming the fat off the juices in the roasting pan. Place the roasting pan over 2 burners, add the stock and the wine and bring to the simmer. Stir to dissolve all the roasting juices coagulated on the bottom and continue cooking about 10 minutes. If you wish to thicken the sauce, whisk in 2 tablespoons of flour that have been blended with 2 tablespoons of butter, bring the sauce back to the boil and boil for 2 minutes, stirring. Remove any remaining foil, string or skewers. Place the apple in the pig’s mouth. Place the watercress garland around its neck and bring it to the table.

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Directions
Mix all ingredients and boil for five minutes, stirring frequently.

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Directions
Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs. Rubed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wraped in plastic and refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood mopping every hour or so.

Directions
Simmer together the day before injection then reheat and let cool once again then inject. Basted hog with a little red wine vinegar, pineapple juice and olive oil. Have some of your favorite BBQ sauce made and let them brush a little on the pork if they like. Started out with a 164 pounds pig on the hoof. Imagine dressed out and without the head was 100 to 110 pounds. Injected the pig 26 hours before smoking. I cooked this pig at 235F and was hitting 160F internal at about 10 1/2 hours. I was early for my feed time of about 2 1/2 hours so just turned my heat off and continued to cold smoke. Turned heat back on last hour to warm her up. Smoked this with mesquite and apple.

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Directions
For slaw, mix all and refrigerate for at least 30 minutes. For sauce, mix all until sugar dissolves. Pile portions of pork, slaw, and sauce on bun and squish together.

Driections
Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer. Prepare grill. Medium hot coals. Brush strips with thick coconut cream (see below). Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut cream and grill until cooked. Do not overcook the meat it will dry out. Serve with Spicy Peanut Sauce. TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

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Directions
1st A LITTLE HISTORY: Tower Rock BBQ Team gets its name from a small town in Southern Illinois where my parents grew up. It sits on the Mississippi River. The tall rock formation in the river called, “Tower Rock” gave the town the name “Grand Tower”. Our team consists of 8 members gather to form a champion in its self: Pat and Aliene Burke formerly from Apple City BBQ (Three Times World Grand Champions) had retired from BBQing but as everyone knows its in your blood they missed the people and friends and the competition, so here they are along with Brice and Elaine Winfrey, John Close ( all from Summerville, Tn.) and of course My family: Ed Shelby, Kellie Jacobs 11, and myself. Each member has brought its own flair to the team including Kellie who is the main producer of our Tower Rock BBQ Sauce. NOW: OUR WHOLE HOG STORY We start with a hog that is chosen from a small farmer here in southern Illinois and send it to our processor. Where he processes it to our specification of removing the skin and leaving the head. We only cook fresh hogs they are processed on Monday and we pick up on Thursday for competition. We feel you get a better product using fresh meat. When we arrive at the competition site the prep work begins. We work on a time schedule which takes a total of 26 hours: We start with a hog that dresses out around 120LBS. 9:00a.m.——–remove hog from ice and trim fat to 1/4″ thickness. remove any debris left from the processing. Split the back bone open just enough to make lie flat but not lose all of its shape. We then sprinkle a little salt inside, and out ( we use a sea salt for this) Then we add our special magic dust (rub) which is a combination of chili powder, red pepper, black pepper, white pepper, celery salt, garlic powder, brown sugar. ( can’t give the measurements) they are locked in a safe until the demise of my father. After the special treatment of preparation we then secure a body rack to the cavity of the hog and a rack top and bottom the length of the hog. 11:00———-The hog is then named (Phillip Ingram Garcia) and loaded into the cooker belly down (which was designed and built by my husband and my father). There are two baskets under the hog that are filled with 10 to 15 pounds of charcoal each, we only use a pure hickory with cornstarch binder) and add about 1/2 gallon bucket of apple chips to the charcoal then we fire it with a propane torch – no lighter fluid!. We bring the temperature up to 190F. We then bring the internal temperature of the hog up to 170F and hold there for approximately 4 hours. We use the old smoke house theory of meat will take on smoke when its cool. Once the temperature rises above 170F, the meat starts to cook outwards therefore no longer drawing the smoke in. After the 4 hours we start to raise the internal temperature of the hog to 185 to 190degrees. We maintain a 200F setting on the temperature of the cooker from here on out. 6:00pm——–We then flip the hog to its back. This allows for the basting sauce to lay in cavity of the hog. We baste every hour on the hour, up until 4:00 a.m. During this process we are checking that the internal temp. of the hog is ok and that the shoulders and hams are getting tender. We keep our baskets under the shoulders and ham most of the time. 4:00am——–At this time we wrap foil around the head, and lay foil (with slips across the belly to keep it from darkening to much. We maintain temperature at 200F until 30 minutes before judging. Then we begin our ritual of removing the meat for the blind box and dressing the hog for a formal meeting with the judges. This is our main process of cooking a hog. We hope that it will help a few and give a few ideas to others…..our cooker has been out on the circuit for over a year and has brought us nothing but good luck. We wish all of you good luck with your hog.

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