N.c. Bbq Recipe

Prepare the hog

Trim any excess fat and remove the head if desired. Rinse the cavity and exterior with cold water and pat dry with clean towels. Let the hog sit refrigerated for 4–12 hours after trimming to allow the surface to dry slightly (helps bark formation).

Apply dry rub

Combine coarse sea salt, granulated sugar, coarse black pepper and smoked paprika in a large container. Rub the mixture liberally all over the exterior and inside the cavity of the hog, massaging into crevices. Reserve remaining rub for finishing or additional seasoning during the cook.

Make and strain injection

In a large pot, bring apple cider vinegar and water to a simmer. Stir in kosher salt, granulated sugar, garlic powder, onion powder and Worcestershire sauce until dissolved. Cool to room temperature and strain through a fine mesh sieve. Transfer to a food-grade injection syringe.

Inject the hog

Inject the marinade into thick parts of meat (shoulder, ham, loin) with 1–2 in. spacing, depositing 1–2 tablespoons per injection site. Aim to inject a total of 3–6 quarts of marinade depending on hog size so meat is evenly flavored and moist.

Set up pit and fuel

Build a low, even bed of charcoal and hardwood in your hog pit or large offset smoker. Light coals and bring to a stable temperature of 225–250°F (107–121°C). Maintain a slow, steady fire; add hardwood chunks for smoke in 30–60 minute intervals. Maintain pit temperature throughout the 10–16 hour cook.

Position the hog

Place the hog on the spit or rack with cavity facing down initially to protect internal organs and retain moisture. If using a spit, balance the hog and secure with heavy-duty spit rods and stainless straps. If using a rack, place drip pans under the hog and arrange for even heat.

Begin smoking

Start cooking skin-side up for the first 4–6 hours to develop bark. Keep temperature in the 225–250°F range and monitor internal temperatures with remote probes in the thickest shoulder and ham areas.

Rotate and manage heat

Rotate or flip the hog every 3–4 hours if possible to promote even cooking and color. Add coals and wood as needed to maintain steady heat and a thin, blue smoke (avoid thick white smoke which makes meat bitter).

Prepare mop

Combine apple cider vinegar, water, packed light brown sugar, kosher salt and hot sauce in a large pot. Heat gently until sugar and salt dissolve, then cool to warm (not hot). Keep mop warm in an insulated container for the cook.

Mop the hog

Begin mopping after the first 4–6 hours and then every 45–60 minutes thereafter. Lightly brush or mop the vinegar mixture over the meat to keep it moist and encourage tangy bark formation. Do not drench; a light coating is sufficient.

Finish and rest

Cook until the thickest parts reach 195–203°F and the meat is pulling easily from the bone (total cook time typically 10–16 hours depending on hog size and pit consistency). Remove hog from heat and let rest in a warm holding area or wrapped loosely in foil for 30–60 minutes before pulling.

Pull and shred

Using gloved hands and meat claws or forks, pull the meat away from bones and into large chunks. Separate shoulders, hams and loins. Remove excess fat and discard any burnt ends or overly dried outer bits.

Dress and serve

Toss pulled pork lightly with the vinegar-based North Carolina BBQ sauce to taste. Serve on rolls or on plates with extra sauce on the side. Plan on about 0.75–1 lb of cooked meat per person for a buffet-style serving when using whole hog (adjust for bone weight).

Maintain fuel and safety

Keep extra fuel on hand and manage coals carefully. Monitor for flare-ups and keep a water spray bottle or small fire extinguisher nearby. Ensure proper food safety: hold hot food above 140°F and refrigerate leftovers promptly in shallow containers.