Whole Hog 

• 105-lb. hog, round dressed
• 1 lb. butter
• vegetable oil
• 1/2 gal. Wicker's Marinade and Baste

Whole Hog Seasoning:

• 1/2 C. Italian seasoning
• 1/4 C. coarse ground black pepper
• 1/4 C. oregano
• 1/4 C. lemon pepper
• 1/2 C. minced garlic
• 1/4 C. thyme leaves
• 1/8 C. crushed red pepper

Finishing sauce:

• 1 qt. Wicker's Marinade and Baste
• 1 qt. barbecue sauce
• 1 (46 oz.) can V-8 juice
• 1 pt. red wine vinegar

Trim hog of excess fat and rub body cavity with butter. Combine hog seasoning ingredients and sprinkle onto meat (use all of the seasoning).

Place hog on cooker back side up and cook for 5 hours, rubbing skin with oil every hour. Flip hog, add Wicker's sauce to cavity, and cook for 17 more hours at 225 degrees. Baste every hour. Prepare finishing sauce and apply to cooking meat 1 hour prior to serving.

Serves a small army