📝 About This Recipe
This is the holy grail of American barbecue: a whole hog, butterflied and smoked over hardwood coals for a marathon session of flavor. Originating in the heart of the Carolinas, this method yields a symphony of textures, from the crackling, glass-like skin to the tender, succulent pulled pork infused with deep hickory smoke. It is more than a meal; it is a communal celebration of fire, patience, and the art of pitmastery.
🥗 Ingredients
The Pig
- 75-85 lbs Whole Dressed Pig (butterflied, head on or off based on preference)
- 2 cups Kosher Salt (for initial dry brine)
The Carolina Rub
- 1 cup Brown Sugar (packed)
- 1/2 cup Sweet Paprika (for color and depth)
- 1/4 cup Black Pepper (coarsely ground)
- 3 tablespoons Garlic Powder
- 1 tablespoon Cayenne Pepper (adjust for heat preference)
The Mop Sauce (Eastern Style)
- 1 gallon Apple Cider Vinegar (the acidic base)
- 1/2 cup Red Pepper Flakes
- 1/2 cup Hot Sauce (like Texas Pete or Crystal)
- 2 tablespoons Salt
Fuel & Prep
- 1/4 cord Hickory or Oak Wood (cured hardwood logs)
- 1 cup Vegetable Oil (to coat the skin)
👨🍳 Instructions
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1
Prepare the hog by rinsing it thoroughly and patting it completely dry with paper towels. Ensure the spine is cracked so the hog can lay flat (butterflied).
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2
Generously coat the interior (meat side) of the hog with kosher salt and let it sit at room temperature for 1 hour to draw out moisture and season the deep tissues.
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3
While the pig rests, combine all 'Carolina Rub' ingredients in a bowl. Apply the rub liberally to the meat side of the pig, massaging it into the hams, shoulders, and ribs.
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4
Prepare your pit or large offset smoker. If using a traditional pit, burn down hardwood logs into coals. Aim for a steady ambient temperature of 225°F (107°C).
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5
Place the hog on the smoker grate, skin-side up. This allows the fat to render down through the meat during the first half of the cook.
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6
Close the lid and maintain a consistent 225°F. Every hour, add fresh coals or wood chunks to maintain the blue, thin smoke.
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7
In a large pot, mix the Mop Sauce ingredients. After the first 4 hours of smoking, begin mopping the meat side of the pig every 60-90 minutes to keep it hydrated.
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8
When the internal temperature of the hams reaches 160°F (usually around hour 8 or 9), carefully flip the hog to skin-side down. This requires two people and large spatulas or heat-resistant gloves.
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9
Brush the skin with vegetable oil. This helps the skin crisp up and prevents it from becoming leathery.
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10
Continue smoking until the thickest part of the shoulder and ham reaches an internal temperature of 195°F-200°F. The meat should feel like butter when probed.
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11
For the final 30 minutes, increase the heat to 300°F if possible to further crisp the skin, watching closely to ensure it doesn't burn.
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12
Carefully remove the hog from the pit and let it rest for at least 45 minutes. This allows the juices to redistribute through the large muscle groups.
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13
Pull the meat by hand or chop it with cleavers, mixing the different parts (shoulder, belly, ham, and loin) together for the perfect blend. Mix in a little fresh mop sauce and pieces of crushed crispy skin.
💡 Chef's Tips
Source a 'roaster' pig (75-100 lbs) for the best meat-to-fat ratio; larger hogs take significantly longer and can be tougher. Never use lighter fluid; the chemicals will taint the flavor of the meat over such a long cook. Keep a spray bottle of apple juice or water handy to douse any flare-ups that might char the skin too quickly. Use a dual-probe wireless thermometer to monitor both the pit temperature and the internal temperature of the ham simultaneously. Don't discard the cheeks; they are the most tender 'pitmaster's reward' and should be shared with your favorite guests.
🍽️ Serving Suggestions
Serve on soft white buns with a heap of cool, creamy coleslaw on top. Pair with a sharp, vinegar-based Eastern North Carolina BBQ sauce on the side. Classic sides include Brunswick stew, hushpuppies, and pit-baked beans. An ice-cold sweet tea or a crisp pilsner beer cuts through the richness of the pork perfectly. Offer a side of pickled okra or bread-and-butter pickles to provide a bright, acidic contrast.