Entree: United States – American BBQ Belt – Carolina Style Whole Hog BBQ (Slow-roasted whole hog cooked over coals and served pulled with a tangy vinegar-based sauce)

Serving Size: 25

Approximate Time

Prep 1 hr

Cook 10 hrs

Additional 1 hr

Total 12 hrs

Ingredients

- 1 whole hog, approx. 60 lb (27 kg) dressed weight
- 3 cups (720 ml) apple cider vinegar
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 2/3 cup (150 g) packed light brown sugar
- 1 cup (240 ml) apple cider vinegar (for mop)
- 1/4 cup (60 ml) hot sauce (optional)
- 1 1/2 cups (360 g) kosher salt
- 1/2 cup (100 g) coarse ground black pepper
- 1/4 cup (40 g) crushed red pepper flakes
- 1/4 cup (60 ml) vegetable oil (for rubbing)
- 1/4 cup (60 ml) yellow mustard (binder)
- 40 lb (18 kg) lump charcoal or hardwood coals
- 20 lb (9 kg) hickory or oak wood chunks, soaked 1 hour (optional for smoke)
- 2 tbsp (30 ml) Worcestershire sauce
- 1/4 cup (60 ml) molasses (optional, for color)
- 2 cups (480 ml) cold water (for drip pan and humidity)
- 1/2 cup (120 ml) cider vinegar + 2 tbsp (30 ml) hot sauce (keep extra mop in a spray bottle)
- Salt and cracked black pepper for finishing to taste

Instructions

1. Prepare the hog: if not already split, have a professional butcher prepare the hog for roasting (split, cleaned, and trussed) so it will fit your pit or rotisserie. Pat dry. Brush the entire carcass with yellow mustard, then rub evenly with vegetable oil.
2. Mix the dry rub: combine kosher salt, coarse black pepper, and crushed red pepper flakes. Apply the rub generously over and under the skin where accessible. Let rest refrigerated or in a cool place for 2–4 hours to let the rub penetrate.
3. Build the pit: arrange charcoal for indirect cooking and bank coals to maintain a steady 225–250°F (107–121°C). Add soaked hickory or oak chunks to the coals for smoke; maintain low, even heat for the duration.
4. Set up for roasting: position the hog on a sturdy rotisserie spit or on a low grill rack above a drip pan filled with 2 cups (480 ml) water and 1 cup (240 ml) vinegar to keep the environment humid and catch drippings. Start with the skin-side up.
5. Begin roasting: maintain pit temperature at 225–250°F (107–121°C). Roast for approximately 8–12 hours for a 60 lb (27 kg) hog, turning as needed if not on a spit; cooking time varies by size—monitor internal temperatures.
6. Make the vinegar mop and sauce: in a heatproof bowl mix 3 cups (720 ml) apple cider vinegar, 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 2/3 cup (150 g) brown sugar, 2 tbsp (30 ml) Worcestershire sauce, and 1/4 cup (60 ml) molasses if using. Warm slightly to dissolve the sugar, then cool. Place 1 cup (240 ml) of this in a spray bottle for mopping.
7. Mop and maintain: every 45–60 minutes after the first 2 hours, baste or spray the hog lightly with the vinegar mop. Replenish coals and wood as needed to hold steady heat and smoke.
8. Check doneness: target an internal temperature of 195–205°F (90–96°C) in the thickest parts (shoulder/ham) for pullable meat. Smaller sections may reach done earlier—monitor several points.
9. Rest and pull: when done, remove the hog and let rest, tented loosely, for 30–60 minutes. Using gloved hands and forks, pull meat from the carcass, separating skin, fat, and meat as desired. Trim excess fat.
10. Dress and serve: toss pulled pork with the vinegar sauce to taste (start with 1–2 cups (240–480 ml) and add more as desired). Serve hot with additional vinegar sauce, cracked pepper, and traditional sides. Leftovers refrigerate for up to 3 days; freeze longer.