inject HCCA Steak Dip into meat. Once you've injected the meat, rub Creole seasoning all over the pig, inside & out. Paint with BBQ Sauce and wrap it in foil. Best to let it marinate for several hours. I let mine go overnight, iced down in a cooler.
2.
Cook the pig wrapped in foil on a smoker at 250 degrees for about 6 hours. When it's good and tender,open the foil, slop on the BBQ sauce and let it smoke until the sauce caramelizes on there.
