WHOLE HOG BBQ RECIPES

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COWBOY CHARCOAL | PIG-PICKIN' WHOLE-HOG BARBECUE RECIPE ...



Cowboy Charcoal | Pig-Pickin' Whole-Hog Barbecue Recipe ... image

Barbecue stirs passionate, absolute, unshakable, on-the-spot opinions from North Carolinians. Folks here argue over:

  • Whether barbecue is a noun or a verb;
  • Whether to cook the whole pig or just the shoulder;
  • Whether to chop it, slice it, shred it, chunk it, or mince it;
  • Whether to use Eastern-, Western-, or Piedmont-style sauce; and
  • Whether to cook with gas, wood or charcoal

What all North Carolinians do agree on however is that their state has the best-tasting barbecue on the planet. Of course, the Cowboy Crew jumped at the chance to put this theory to the test.

 

Provided by Duraflame

Nutrition Facts : ServingSize

BARBECUED WHOLE PIG RECIPE | MYRECIPES



Barbecued Whole Pig Recipe | MyRecipes image

Provided by MyRecipes

Yield 70 servings

Number Of Ingredients 4

1 (75- to 100-pound) dressed Pig
½ pound salt
30 pounds charcoal briquets, divided
Barbecue Sauce

Steps:

  • Split backbone to allow pig to lay flat, being careful not to pierce skin . Trim and discard any excess fat. Sprinkle salt inside cavity. Set pig aside.
  • Place 20 pounds charcoal in pork cooker. Pour 1 quart charcoal lighter fluid over top, and ignite. Let burn until charcoal has turned ash - grey . Place heavy gauge wire, about the size of pig , over pork cooker, 13 inches from coals.
  • Place pig flat , skin side up, on wire surface. Close lid of cooker; cook at 225° for 6 hours, adding additional lighted coals as needed to maintain temperature in cooker.
  • Place a second piece of wire over pig, sandwiching pig between the 2 layers of wire. Turn pig over; remove wire from top. Insert meat thermometer in thigh; do not touch bone.
  • Baste meat with barbecue sauce; pour sauce in rib cavity to measure 1 inch . Close pork cooker lid; cook at 225° for 2 hours or until meat thermometer registers 170° and no pink meat is visible when hams and shoulders are cut.
  • Slice and chop meat or allow guests to pull (pick) meat from bones. Serve with barbecue sauce.
  • Note: Meat maybe cooked and frozen for up to 3 months.

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