Directions

1. Bone out pig completely leaving meat and skin intact, remove head and hocks, set aside for other uses. Cut boned out pig lengthwise then cut the halves in half, you should have four large pieces of pig, place pieces in a large bucket or bus tub cover with brine and refrigerate in brine for two days.
2. Remove pig from brine, place pig pieces in four large cryovac bags, add 1 cup of duck fat in each bag, Seal in cryovac machine on 9
3. Preheat circulator to 176 degrees F, add the four bags of pig and cook for 14 hours