How To Cook Whole Hogs Pt 1

This recipe outlines the traditional method for preparing a whole hog for low-and-slow charcoal roasting, a cornerstone of Southern barbecue culture. It details the specific instructions for butchery, including splitting the backbone to butterfly the carcass while keeping the skin intact for maximum flavor and moisture retention. The process involves building a dedicated roasting pit with concrete blocks and managing a charcoal fire that burns steadily for nearly a full day. While the original text includes humorous commentary about party logistics and attire, the core focus is on the technical aspects of pit construction, heat management, and the initial setup required to achieve tender, smoky pork. This method is best suited for large gatherings, festivals, or dedicated barbecue enthusiasts with the space and equipment for an overnight cook.

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 78.2

Dietary: Gluten-free, Meat

Description

This recipe outlines the traditional method for preparing a whole hog for low-and-slow charcoal roasting, a cornerstone of Southern barbecue culture. It details the specific instructions for butchery, including splitting the backbone to butterfly the carcass while keeping the skin intact for maximum flavor and moisture retention. The process involves building a dedicated roasting pit with concrete blocks and managing a charcoal fire that burns steadily for nearly a full day. While the original text includes humorous commentary about party logistics and attire, the core focus is on the technical aspects of pit construction, heat management, and the initial setup required to achieve tender, smoky pork. This method is best suited for large gatherings, festivals, or dedicated barbecue enthusiasts with the space and equipment for an overnight cook.

Ingredients

1 Whole Hog (80-120 lbs dressed, head, feet, and tail attached)
Charcoal
1 Apple (for stuffing mouth)
Freezer-grade aluminum foil
Bricks and steel grate

Directions

1
Request that the slaughterhouse clean the hog but leave the head, feet, and tail attached, ensuring the ears are not damaged during processing.
2
Build a roasting pit using concrete blocks, approximately two blocks high, five blocks long, and three blocks wide, ensuring the ground is flat or slightly sloped for drainage.
3
Line the bottom of the pit with heavy-duty freezer foil and place five or six bricks at the base, covering them with a fine steel grate to prevent grease fires.
4
Place rods across the top of the blocks with a steel grate or angle-iron frame on top to support the hog.
5
Remove the kidneys and unnecessary internal tubes from the hog carcass.
6
Using a single-bladed ax and hammer, split the backbone to butterfly the hog so it lies flat, being careful not to cut through the skin.
7
Stuff an apple into the hog's mouth to keep it open during cooking.
8
Place the prepared hog belly-down on the grate over the pit.
9
Light charcoal in a separate cooker and place 2 to 3 coals under each ham and shoulder to begin the slow cooking process.
10
Maintain the fire by replenishing charcoal every 30 to 40 minutes, spreading hot coals to regulate heat.
11
Turn the hog over once during the cooking process, typically around 8 to 10 AM if starting the previous evening.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 78.2kcal

% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 4.2mg1%
Total Carbohydrate 18.8g7%
Dietary Fiber 6.5g26%
Sugars 0.0g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: whole hog, barbecue, charcoal, roast, pork, southern, bbq, pit, butcher, smoke, low and slow, carcass, grilling, outdoor cooking, tradition

Read it online: https://www.chefs-mate.com/recipe/how-to-cook-whole-hogs-pt-1/

Chefs Mate

How To Cook Whole Hogs Pt 1

Nutrition Facts