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Eastern North Carolina Barbecued Pig Recipe

United States · Servings: 30–40

Southern U.S. cuisine

Ingredients

  • 80 pound pig (butchered with head removed)
  • Salt
  • 40 pounds charcoal (for charcoal cooking option)
  • Your favorite vinegar-based Eastern NC sauce

Procedure

  1. Salt hams, ribs/midsection and shoulders liberally and place skin side up on either a gas or charcoal grill or a BBQ pit.
  2. Keep lid closed, and aim for a heat of approximately 275–350°F.
  3. Allow 1 hour per 10 pounds cooking time (gas or charcoal).
  4. 2 hours before being done, place pig with the skin side down. As soon as it is flipped, pour BBQ sauce on meat side.
  5. Close lid and allow skin to crisp.
  6. The pig will be done to perfection when the ham bone can be twisted freely.
  7. Lift lid and allow guests to pick/pull meat, or the chef can remove meat and chop to their liking on a chopping block.

Adapted from Wikibooks Cookbook · Cookbook:Eastern North Carolina Barbecued Pig, CC BY-SA 3.0.