Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Preparation of the Hog
Clean the whole hog thoroughly and remove any innards. Rinse with cold water and pat dry.
- 2
Dry Rub Application
In a bowl, mix together brown sugar, kosher salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder. Rub the mixture all over the hog, inside and out, ensuring it’s evenly coated. Let it marinate in the refrigerator for at least 12 hours.
- 3
Setting Up the Smoker
Prepare your smoker by preheating it to a temperature of 225°F (107°C). Soak the wood chips in water for at least 30 minutes before use.
- 4
Cooking the Hog
Place the hog on the smoker grate, belly side down. Add the soaked wood chips to the smoker box or directly onto the coals. Smoke for about 12-16 hours, maintaining a consistent temperature and adding more wood chips as needed.
- 5
Basting the Hog
Mix together the apple cider vinegar and water in a spray bottle. Every hour, spray the hog with this mixture to keep it moist throughout the cooking process.
- 6
Checking for Doneness
The hog is done when the internal temperature reaches 195°F (90°C) in the thickest part of the shoulder. This may take anywhere from 12 to 16 hours, depending on the size of the hog.
- 7
Resting and Serving
Once done, remove the hog from the smoker and let it rest for at least 30 minutes before carving. Serve with additional vinegar sauce on the side.