Eastern NC Whole Hog BBQ
Assume 1-1/2 pounds per person - this will yield about 1/2 lb per guest after cooking
Prep Time 1 d
Cook Time 8 hrs
Course Main Course
Cuisine American
- 1 75-100 Lb Whole Hog Cleaned, dressed and butterflied
- 1/2 Lb Salt
Prep work - This is essential to bring out the full flavor of the pork
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 from the NC Pork Council: http://www.ncpork.org/wp-content/uploads/2015/09/BBQ-brochure.pdf