The Whole Hog Recipe
three rib bones, pulled pork, hand-cranked sausage
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Ingredients
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Rib Bones
Pulled Pork
Hand-Cranked Sausage
Method
Rib Bones
- 1
Prepare the Rub
In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, and onion powder. This will be your dry rub for the ribs.
- 2
Rub the Ribs
Generously coat the pork ribs with the dry rub mixture, ensuring they are well covered. Let them marinate for at least 1 hour, or overnight in the refrigerator for best results.
- 3
Cook the Ribs
Preheat your grill or oven to 275°F (135°C). Place the ribs on the grill or a baking sheet and cook for about 2.5 to 3 hours, or until tender. Baste with barbecue sauce during the last 30 minutes of cooking.
Pulled Pork
- 4
Season the Pork
Rub the pork shoulder with salt, black pepper, garlic powder, and onion powder. Let it sit for about 30 minutes to absorb the flavors.
- 5
Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Pour the apple cider vinegar over the top, cover, and cook on low for 8-10 hours, or until the pork is tender and can be pulled apart easily.
- 6
Shred the Pork
Remove the pork from the slow cooker and shred it using two forks. Mix in the barbecue sauce until the pork is well coated.
Hand-Cranked Sausage
- 7
Mix the Sausage Ingredients
In a large bowl, combine the ground pork, pork fat, salt, black pepper, garlic powder, and crushed red pepper flakes. Mix thoroughly until well combined.
- 8
Prepare the Sausage Casings
Rinse the sausage casings under cold water and soak them for at least 30 minutes. Rinse again before use.
- 9
Stuff the Sausage
Using a sausage stuffer, carefully fill the casings with the sausage mixture, being careful not to overfill. Tie off the ends with kitchen twine.
- 10
