Whole Hog Recipe

Prepare and inspect

Fully thaw the whole hog if previously frozen. Rinse the cavity and skin under cold running water and pat dry with paper towels. Inspect for hair; singe any remaining hair with a propane torch and scrape clean. Trim excess fat or sharp bone shards that could tear the skin during handling.

Make brine

In a very large food-grade container or clean stock tank, combine 5 cups kosher salt, 3 cups brown sugar, 1 cup black peppercorns, 24 bay leaves, 40 crushed garlic cloves, 1 cup allspice, 1 bunch thyme, 1 bunch rosemary, 6 cups apple cider vinegar and enough water to reach about 20 liters total volume. Stir until salt and sugar dissolve. Warm (no more than 50°C) about one-quarter of the water first to help dissolve, then add remaining cold water and ice to bring temperature down quickly. Brine should be cold (below 40°F / 4°C) before adding meat.

Submerge hog in brine

Completely submerge the hog in the brine. If necessary, weigh it down with a clean, heavy lid or food-safe weight. Brine for 18–24 hours in a refrigerated space or cool location at or below 40°F (4°C). For very large hogs, 24 hours ensures thorough seasoning.

Remove & dry

After brining, remove hog and thoroughly rinse the cavity and exterior under cold water to remove excess surface salt. Pat dry inside and out with towels. Allow the hog to air-dry on racks in a cool refrigerator or covered cool area for 4–6 hours, or overnight if time allows. Dry skin promotes better smoke penetration and crisping.

Prepare injection

In a blender or large bowl, combine 2 liters apple juice, 2 cups apple cider vinegar, 2 cups melted pork fat or neutral oil, 4 tbsp salt and 4 tsp liquid smoke (if using). Blend or whisk until homogenous. Fill a meat injector and refrigerate the remainder until needed.

Inject the hog

Using a meat injector, inject the mixture into the thickest parts of the hog: shoulders, hams, and outer loins. Space injections about 1–2 inches apart, injecting roughly 1–2 tablespoons per injection point. Aim to inject 2–3 liters total distributed throughout the animal to boost moisture and flavor.

Make dry rub

In a large bowl, combine 1 cup kosher salt (rub), 1 cup brown sugar, 1 cup paprika, 1 cup coarsely ground black pepper, 6 tbs garlic powder, 6 tbs onion powder, 2 tbs cayenne, 3 tbs ground cumin and 2 tbs mustard powder. Mix until uniform.

Apply rub

Generously apply the dry rub to the entire exterior of the hog and inside the cavity, massaging it into crevices and the underside. For best bark, press the rub firmly into the skin and into seams where fat layers are exposed. Let the seasoned hog rest at cool room temperature for 45–60 minutes before placing on the smoker to take the chill off (not more than 2 hours).

Prepare smoker and fuel

Set up a large offset smoker, custom whole-hog roaster, or pit. For indirect heat, bank charcoal on one side (if using charcoal) and place hardwood chunks for smoke on top. Target a steady cooking temperature of 225–250°F (107–121°C) in the cooking chamber. Have a drip pan under the hog filled with a little water or apple juice to regulate humidity. Load 20 hardwood chunks (mix of hickory, oak, apple) spaced to maintain consistent smoke over long hours.

Position the hog

Place the hog belly-down on a spit, roasting rack or on a grate, ensuring even exposure to heat and easy rotation or repositioning. If using a spit, truss and secure the hog so it rotates smoothly. Start with the cavity facing away from direct heat to avoid flare-ups.

Smoke low and slow

Maintain 225–250°F (107–121°C). Plan for approximately 1.25–1.75 hours per 10 lb (4.5 kg) of hog as a guideline, but rely on internal temperatures rather than time alone. For a 60–80 lb hog expect 8–12 hours. Monitor and add fuel/chunks as needed to keep a clean blue smoke (avoid heavy white smoke).

Monitor internal temperatures

Insert instant-read or probe thermometers into the thickest parts: shoulder, ham, and loin. Target internal temperatures: 195–203°F (90–95°C) for shoulders/hams (for pullable texture) and 160–165°F (71–74°C) for loin if you prefer roast-slice texture. Many whole-hog cooks aim for an overall finish temperature around 195°F for uniform shredding while removing loin earlier if desired.

During cooking: basting & managing bark

Every 1–2 hours, baste exposed surfaces lightly with the reserved injection liquid or melted butter to promote color and moisture. Avoid over-basting which can soften the bark. If spots are cooking faster, rotate the hog or raise/lower the grate to even the cook. If skin is not crisping late in the cook, bump heat briefly to 275–300°F for 15–30 minutes while watching closely.

Rest and carve

When target internal temperatures are reached, carefully remove the hog to a large cutting table. Tent loosely with foil and rest for 30–45 minutes to allow juices to redistribute. Carve by removing the skin, separating shoulders, loins and hams; shred shoulders and hams for pulled pork and slice loin against the grain for roast slices. Collect pan juices and reserved drippings for serving.

Optional glaze & serve

If using barbecue sauce, brush lightly over shredded pork or sliced loin and warm briefly in a low oven (250°F/121°C) for 10–15 minutes. Garnish with chopped parsley. Serve with hot sauce, extra sauce, buns, coleslaw and pickles.