Every region has it’s own twist when it comes to BBQ, and I’m certain I’ll cover quite a few! The battle will rage until the end of time between which BBQ is best:
- Western North Carolina – Ketchup based
- Eastern North Carolina – Apple Cider Vinegar Based
- Piedmont/Lexington Style – Kind of a mesh between the two North Carolina’s
- South Carolina – Mustard Based
For today though, we’ll start with the BBQ I grew up with – Eastern North Carolina Whole Pig Bar-Be-Cue!
Eastern NC Whole Hog BBQ
Assume 1-1/2 pounds per person – this will yield about 1/2 lb per guest after cooking
Equipment
- Pig Cooker
Ingredients
- 1 75-100 Lb Whole Hog Cleaned, dressed and butterflied
- 1/2 Lb Salt
Instructions
Prep work – This is essential to bring out the full flavor of the pork
- Rinse thoroughly and pat dry
- Trim and discard any excess fat
- Rub entire pig with salt
- Let rest overnight
Cooking the pig
- Prepare your grill – Charcoal or Gas. I prefer gas due to the extended cooking time, but it's your call. Regardless, you are going to want 2 grates to make turning easier. You can also use wire grates grids for this.
- Place the pig skin side up on the bottom grate. Cover with the second grate/grill and close.
- Cook at 250 degrees for:75 Lbs – 4 to 5 hours100 Lbs – 5 to 6 hours125 Lbs – 6 to 7 hours
- Turn the pig over and remove top grate/grid. Insert your temperature probe into the thigh, but do not touch the bone.
- Baste meat with BBQ sauce and pour a generous helping (about 1" into the inside cavity).
- Close and cook for 2 more hours until the thermometer registers at least 180 degrees and no pink meat is visible when hams and shoulders are cut.
Serving the pig
- Chop meat and/or allow guests to pull the meat form the bones. Serve with BBQ sauce
- Serve with Cole Slaw, Green Beans, BBQ Potatoes, and Hush Puppies
Notes
Notes from the NC Pork Council: http://www.ncpork.org/wp-content/uploads/2015/09/BBQ-brochure.pdf
