Ultimate Recipe For Having A Whole Hog Barbecue

Ultimate Recipe For Having A Whole Hog Barbecue
Craving a whole hog barbecue? Look no further! This ultimate recipe will guide you through the process of preparing and cooking a delicious whole hog for your next barbecue gathering. Get ready to impress your guests with this mouthwatering recipe! 🍖🔥
Please let me know in the comments below how this recipe turned out for you. As always, the recipe is in the description. Don't forget to Subscribe, and help Magnolia Moon reach 1000 subscribers!
Facebook: / magnoliamoon567
Business Email & Inquiries: [e-mail]
Whole hog (50-100 pounds)
Salt and pepper
Dry rub (optional, see below for a suggested recipe)
Wood (oak, hickory, or pecan is recommended)
Charcoal
Heavy-duty aluminum foil
Meat thermometer
Large pit or cinder block pit
Metal grate or expanded metal
Shovel and rake
Basting sauce (optional, see below for a suggested recipe)
Suggested Dry Rub:
1 cup brown sugar
1/2 cup paprika
1/4 cup black pepper
1/4 cup salt
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
Suggested Basting Sauce:
2 cups apple cider vinegar
1/2 cup vegetable oil
1/4 cup Worcestershire sauce
1/4 cup mustard
1/4 cup hot sauce
Salt and pepper to taste
Instructions:
Step 1: Preparation
Prepare the Pit:
Dig a pit or use a cinder block pit large enough to accommodate the hog and a fire.
Place a metal grate or expanded metal over the pit to hold the hog.
Build a fire in the pit using hardwood (oak, hickory, or pecan) and charcoal. Allow the fire to burn down to hot coals. This process may take several hours.
Prepare the Hog:
Rinse the hog thoroughly and pat it dry with paper towels.
Season the inside and outside of the hog generously with salt and pepper, and apply the dry rub if using.
Wrap the ears and snout with heavy-duty aluminum foil to prevent burning.
Step 2: Cooking
Place the Hog on the Grate:
Lay the hog on the grate, belly down.
Maintain a consistent temperature of 225-250°F (107-121°C) in the pit. Adjust the coals and add more wood or charcoal as needed.
Monitor and Baste:
Use a meat thermometer to monitor the internal temperature of the hog, particularly in the shoulders and hams.
Every hour or so, baste the hog with the basting sauce using a mop or brush.
Flip the Hog (Optional):
After 6-8 hours, you can flip the hog to cook the other side evenly. This step is optional and depends on your preference and setup.
Step 3: Finishing
Check for Doneness:
The hog is done when the internal temperature reaches 195°F (90°C) in the shoulders and hams. This can take anywhere from 12 to 18 hours, depending on the size of the hog and the consistency of your heat.
Rest the Hog:
Once done, remove the hog from the pit and let it rest for 30-60 minutes. This allows the juices to redistribute.
Carve and Serve:
Carefully carve the hog using a sharp knife. Serve the meat with your favorite sides and sauces.
Tips:
Safety First: Always handle fire and hot coals with care. Keep a fire extinguisher or water source nearby.
Consistent Heat: Maintaining a consistent temperature is key to cooking the hog evenly.
Flavor Variations: Experiment with different wood types and basting sauces to create unique flavors.