Whole-hog Barbecue Recipe
Renowned barbecue joint specializing in West Tennessee's legendary whole-hog barbecue tradition. Cooked with hickory and flavored with Martin's own dry-rub blend and a sweet blend of vinegar and tomato sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Dry Rub
In a bowl, combine the coarse salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create the dry rub.
- 2
Rub the Hog
Generously apply the dry rub all over the whole hog, ensuring it is evenly coated. Let it sit for at least 1 hour to absorb the flavors.
- 3
- 4
Smoke the Hog
Place the whole hog on the smoker and cover it. Smoke for approximately 12-16 hours, maintaining a steady temperature and adding more wood chips as needed.
- 5
Make the Sauce
In a saucepan, combine the vinegar, tomato sauce, brown sugar, Worcestershire sauce, and hot sauce. Heat over medium heat until the sugar dissolves, then let it simmer for 10 minutes.
- 6
Serve
Once the hog is cooked and the internal temperature reaches at least 190°F (88°C), remove it from the smoker. Let it rest for 30 minutes before pulling the meat. Serve with the vinegar-tomato sauce on the side.