This last March I cooked for the cowboys on the Orme Vaqueros Ride. The location was along a beautiful little trout stream about 16 miles west of I-17 north of Cordes Junction.
The pig was a beautiful 100# McReynolds that had just the right amount of fat.
Rubbed the belly with my Two-Handed Butt Rub and got to smok'in. Finished cooking skin side down, took it off to set about 1/2 hour, de-boned, sliced up and added Ted's Hogwash for a splash of North Carolina. They used spoons to finish up the the meat and juices out of the "skin" bowl. Took about 9 hours from rack to plate.
Sorry I don't have any final pics, it was dark, those 40 cowboys were hungry, and they got the cook toasted! They ate so much we had left over dutch oven cobbler and picked clean skin.
Jeff
[attachment deleted by admin]
