Sep 03 2026
Restaurants›Coronet Cafe›Whole Hog Bbq Recipe

Whole Hog Bbq Recipe

Inspired by Coronet Cafe
Time7h
Serves8

including traditional Carolina style pulled pork and al pastor, with shokupan from Cal's Bakeshop to sop up the juices.

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Ingredients

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Carolina-Style Pulled Pork

Al Pastor (Pork for Tacos)

Sauces & Garnishes

Breads & Serving

Method

Carolina-Style Pulled Pork

  1. 1

    Prep and rub

    Trim excess exterior fat from the pork shoulder leaving some fat for moisture. Pat the meat dry. In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, and onion powder. Rub mustard over the meat to act as binder, then rub the dry spice mix all over the pork, pressing it into the surface. Let rest refrigerated for at least 2 hours or overnight for best flavor.

  2. 2

    Sear and braise

    Preheat oven to 300°F (150°C). In a large Dutch oven or roasting pan, heat 2 tbs vegetable oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 3–4 minutes per side. Remove pork and add chopped yellow onion and smashed garlic to the pot, sauté 2–3 minutes. Deglaze with apple juice and apple cider vinegar, scraping brown bits from the bottom. Add liquid smoke if using. Return the pork to the pot, fat side up, and add enough liquid to come about 1/3 of the way up the meat.

  3. 3

    Roast low and slow

    Cover tightly and roast in the oven until the pork is fork-tender and internal temperature reaches 200–205°F (93–96°C), about 5–6 hours for a 5 lb shoulder (time will vary). Check after 3 hours and add a splash of water or apple juice if the pan liquid is nearly gone.

  4. 4

    Rest and shred

    Remove pork from oven and let rest, covered, for 20–30 minutes. Transfer to a cutting board and using two forks or meat claws, shred the pork into bite-sized pieces, discarding large chunks of fat and bone. Reserve pan juices. Mix shredded pork with some of the reserved pan juices (start with 1/2 cup and add to taste) to keep it moist. Taste and adjust seasoning with salt, pepper, or a splash of apple cider vinegar for brightness.

  5. 5

    Finish with Carolina vinegar sauce

    If using the prepared Carolina vinegar sauce (1 cup listed), mix it into the shredded pork to coat lightly for authentic tangy flavor. Serve warm.

Al Pastor

  1. 6

    Make al pastor marinade

    In a blender or food processor combine achiote paste, ancho chile powder, guajillo chile powder or rehydrated guajillos, chopped chipotle in adobo, pineapple juice, orange juice, white vinegar, minced garlic, dried oregano, ground cumin, salt, and black pepper. Blend until a smooth paste/sauce forms. If too thick, add 1–2 tbs water or more pineapple/orange juice to loosen.

  2. 7

    Marinate pork

    Place thinly sliced pork into a zip-top bag or bowl and pour the marinade over it. Massage to coat thoroughly. Refrigerate and marinate at least 4 hours, preferably overnight for best penetration.

  3. 8

    Cook al pastor

    When ready to cook, heat a large skillet or cast-iron over medium-high heat and add 2 tbs vegetable oil. Sear marinated pork in batches (do not overcrowd) until edges are nicely caramelized and pork reaches 165°F, about 3–5 minutes per side depending on thickness. Add sliced pineapple rings to the pan briefly to caramelize, about 1 minute per side — reserve some chopped pineapple for garnish.

  4. 9

    Slice or chop

    Transfer cooked pork to a cutting board, let rest 5 minutes, then chop into small pieces suitable for tacos. Keep warm.

Sauces & Garnishes

  1. 10

    Carolina vinegar sauce (quick)

    If you do not have a premade cup of Carolina vinegar sauce, whisk together 1 cup apple cider vinegar, 1 tbs sugar, 1 tsp crushed red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper until sugar and salt dissolve. Adjust sweetness or heat to taste. This yields the 1 cup listed and can be mixed into pulled pork or served on the side.

  2. 11

    Pickled red onions (if not pre-made)

    Quick-pickle sliced red onion by packing 1 cup thinly sliced red onion into a jar and covering with a mixture of 1/2 cup white vinegar, 1/2 cup water, 1 tbs sugar, and 1 tsp salt. Let sit at least 30 minutes; refrigerate for up to 2 weeks.

  3. 12

    Assemble garnishes

    Chop cilantro and dice white onion. Cut lime into wedges. Keep sauces warm or at room temperature.

Breads & Serving

  1. 13

    Toast shokupan

    Butter both sides of each shokupan slice lightly. Heat a skillet over medium heat and toast shokupan 1–2 minutes per side until golden and slightly crisp. Alternatively, toast under a broiler briefly. Keep warm.

  2. 14

    Warm tortillas

    Heat corn tortillas on a dry skillet or comal over medium-high heat for about 30 seconds–1 minute per side until pliable and slightly charred. Wrap in a towel to keep warm.

  3. 15

    Plate and serve Whole Hog BBQ

    For shokupan sandwiches: pile a generous portion of Carolina-style pulled pork on a toasted shokupan slice, drizzle lightly with Carolina vinegar sauce (or mix shredded pork with sauce beforehand), add a few spoonfuls of pickled red onions and a sprinkle of chopped cilantro and diced white onion, top with another slice of shokupan and press gently. For al pastor tacos: place chopped al pastor on warmed corn tortillas, top with caramelized pineapple pieces, diced white onion, chopped cilantro, a squeeze of lime, and optional salsa. Offer extra BBQ sauce, lime wedges, and pickled onions on the side.

  4. 16

    Storage and reheating

    Store pulled pork and al pastor separately in airtight containers in the refrigerator for up to 4 days. Reheat gently in a covered pan with a splash of apple juice or broth over low heat to retain moisture, or reheat in a 300°F oven covered for 20–30 minutes. Tortillas and shokupan are best toasted fresh.

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