Whole Hog Part III
Recipe type: Whole Hog
Cuisine: Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 100-120
A whole hog, butterflied and laid flat on its back before it is seasoned, injected and then smoked for many hours until uber tender, juicy and delicious.
  • 1 whole hog, prepped for butterflying
  • A big ass grill that has a removable grill grate
  • Two wooden sawhorses
  • A boatload of Reynold's Wrap
  • Injection liquid (we used Tony Chachere's)
  • Salt
  • BBQ Rub (for the beginning and the end)
  • Foil pans
  1. Pull the grill grate out of the grill and set on two sawhorses
  2. Layer 5 or 6 layers of aluminum foil down on the grill grate
  3. Set the pig on the foil on its back and then remove the membrane from the ribs
  4. Now take a heavy knife and separate the ends of the ribs from the spine on both sides of the backbone
  5. Remove the skin from the top of the hams on the back thighs
  6. Season the cavity with salt and your favorite barbecue rub
  7. Place 50 lbs of charcoal in the grill under where the shoulders will be and another 50 under the hams
  8. Light the charcoal with a weed torch
  9. When the charcoal is lit, toss on many chunks of smoke wood, some right on the hot part of the fire and some off to the edge
  10. Place the grill grate and pig onto the cooker
  11. Insert a probe thermometer into a shoulder and a ham then close the lid
  12. When the pig reaches a color that looks pretty, cover the pig with foil to keep the skin and meat getting any darker
  13. Once the pig reaches 203 degrees in the shoulder, remove from the heat and let rest for at least an hour.
  14. After an hour of resting, shred the meat and place into aluminum pans and season with salt and a little BBQ rub
  15. Serve the pans with Hawaiian buns and a variety of BBQ sauces
Recipe by GrillinFools at https://grillinfools.com/blog/2021/06/01/whole-hog-part-iii/