Sep 07 2026
Restaurants›Cochon King BBQ›The Big Porker Recipe

The Big Porker Recipe

Inspired by Cochon King BBQ
Time15h
Serves8

Whole Hog Smoked Low-n-Slow w/ Pickles, Onions, and Housemade BBQ Sauce. Served on a Bun.

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Ingredients

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Pork & Brine

Dry Rub

Smoke & Finish

Housemade BBQ Sauce

Pickles & Onions

Assembly & Buns

Optional Garnishes

Method

Pork & Brine

  1. 1

    Prepare brine

    In a large pot, combine 2 gallons of water, 1 cup kosher salt, 1 cup brown sugar, halved garlic heads, black peppercorns and bay leaves. Bring to a simmer just to dissolve salt and sugar, then cool completely to room temperature (use ice as needed). Chill brine in refrigerator until cold.

  2. 2

    Brine pork

    Place the 8 lb pork shoulder in a large food-safe container or brining bag. Pour fully cooled brine over pork, submerging completely. Refrigerate or keep on ice for 8–12 hours (overnight).

  3. 3

    Dry and rest

    Remove pork from brine, discard brine. Rinse pork briefly under cold water and pat dry thoroughly with paper towels. Place on a rack in the refrigerator uncovered for 2 hours to develop a tacky pellicle (helps smoke adhesion).

Dry Rub

  1. 4

    Mix rub

    In a bowl combine 1 cup paprika, 1/2 cup brown sugar, 1/4 cup kosher salt, 2 tbsp black pepper, 2 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne and 1 tbsp ground mustard. Whisk until uniform.

  2. 5

    Apply binder and rub

    Coat the entire pork shoulder lightly with 1/2 cup yellow mustard as a binder. Generously apply the dry rub, massaging it into all surfaces and into any crevices. Let rest 30 minutes at room temperature while you prepare the smoker.

Smoke & Finish

  1. 6

    Prepare smoker

    Preheat your smoker to maintain 225–250°F (107–121°C). Add 4 cups soaked (or dry) apple or hickory wood chunks/chips to the smoker for steady smoke. Arrange water pan if your smoker has one to help maintain moisture.

  2. 7

    Smoke the pork

    Place the rubbed shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part, avoiding bone. Smoke until internal temperature reaches about 160°F (71°C), about 4–6 hours depending on size and smoker. Periodically check fuel/temperature and add wood as needed.

  3. 8

    Mop (optional)

    Every 60–90 minutes after the first 2 hours, lightly mop the pork with a mixture of 1 cup apple cider vinegar and 1 cup water to keep the surface moist and add tang.

  4. 9

    Wrap & finish

    When internal temp hits 160°F (71°C) or when the meat has a nice mahogany bark, remove pork and wrap tightly in heavy-duty foil or butcher paper with 2 tbsp unsalted butter inside. Return to smoker and continue cooking until internal temperature reaches 195–205°F (90–96°C) for tender, pullable meat — typically another 2–4 hours.

  5. 10

    Rest

    When target temperature is reached, remove from smoker and keep wrapped. Let rest in a cooler or warm place for at least 45 minutes to 1 hour to reabsorb juices.

  6. 11

    Pull and finish

    Unwrap pork and using meat claws or two forks, shred/pull the meat into bite-sized strands. Trim excess fat as desired. Stir in 1/2 cup of the housemade BBQ sauce (or to taste) to moisten the pork and finish flavor. Keep warm until assembly.

Housemade BBQ Sauce

  1. 12

    Combine ingredients

    In a medium saucepan, combine 3 cups ketchup, 3/4 cup apple cider vinegar, 1/2 cup brown sugar, 2 tbsp molasses, 2 tbsp Worcestershire sauce, 2 tbsp mustard, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp hot sauce (optional), 1 tsp salt and 1/2 tsp black pepper.

  2. 13

    Simmer

    Bring sauce to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat to low and simmer uncovered for 15–20 minutes until slightly thickened. Taste and adjust seasoning: more sugar for sweetness, more vinegar for tang, or a pinch of cayenne for heat. Cool slightly before using or storing.

Pickles & Onions

  1. 14

    Quick-pickle onions and/or cucumbers

    If using quick-pickles, combine 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp kosher salt in a small saucepan and heat until sugar dissolves. Place thinly sliced white onion (1 each) and 1 cup dill pickle slices or cucumber slices in a jar or bowl, pour hot brine over them and let sit at least 20 minutes at room temperature (longer for more flavor). Chill until assembly. Alternatively use store-bought pickles.

Assembly & Buns

  1. 15

    Toast buns

    Lightly butter the cut sides of 8 buns. Toast face-down on a skillet or griddle over medium heat until golden brown, about 1–2 minutes.

  2. 16

    Build THE BIG PORKER

    Pile a generous portion (about 1 to 1 1/4 cups) of pulled pork onto the bottom bun. Drizzle or toss with additional housemade BBQ sauce if desired. Top with quick-pickled onions and dill pickle slices. Add optional pickled jalapeños if using. Cap with top bun.

  3. 17

    Serve

    Serve immediately with extra BBQ sauce on the side and your choice of sides (coleslaw, fries).

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