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Barbecued Whole Hog
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- 1 (50-pound) dressed hog, butterflied or split
- salt and black pepper
- 1 gallon pepper vinegar sauce
- Open the pit and take out the grate. Bank about 40 pounds of charcoal around the inside walls of the pit in a big circle. Pour two large chimneys of hot coals around the outside of the charcoal ring. Preheat the pit to about 250°F.
- Trim any excess fat from the inside of the hog and season the inside all over with salt and pepper. Put the grate back over the charcoal and top with the hog, close the lid, and cook overnight. With a meat thermometer, check the temperature of the hog in the hams and shoulders. The temperature should be at least 165°F, but most prefer 185° to 195°F. Serve with the sauce.
Credit: From America’s Best BBQ: Revised and Updated by Ardie Davis and Chef Paul Kirk, Andrews McMeel Publishing, LLC.