Whole Hog Recipe

Schedule and preparation

Arrange for at least 2 weeks notice and prepayment as required. Confirm weight of hog (20–30 lb recommended for manageable cook; larger hogs require longer cook time and more fuel). Reserve a suitable roaster/pit or whole-hog rotisserie and confirm food-safety plan for transport and on-site handling.

Three days before the cook, trim any excess hair and clean the carcass: singe with a blowtorch or flame to remove remaining hair, rinse thoroughly inside and out with cold water, and pat dry. Place the hog on a clean tray, keep refrigerated until brining.

Make brine: in a very large pot, combine 2 cups kosher salt, 1 cup brown sugar, 2 tbs peppercorns, 6 bay leaves, 12 smashed garlic cloves, thyme and rosemary sprigs, and 4 black tea bags. Add 2 liters warm water and stir until salt and sugar dissolve. Add remaining ice water to cool the brine thoroughly (total ~6 L).

Submerge the hog in the cooled brine in a food-safe container or heavy-duty brining bag. Add onions and halved lemons to the cavity. Refrigerate or keep on ice for 12–18 hours (overnight). Do not brine longer than 24 hours for a hog of this size to avoid oversalting.

After brining, remove hog and rinse inside and out under cold running water to remove excess salt. Pat thoroughly dry with paper towels. Air-dry uncovered in refrigerator or in a cool, shaded, well-ventilated area for 6–12 hours to dry the skin (helps crisping).

Mix dry rub: combine 2 cups packed light brown sugar, 1 cup kosher salt, 1 cup paprika, 4 tbs coarsely ground black pepper, 3 tbs garlic powder, 3 tbs onion powder, 2 tsp ground cumin, 2 tbs chili powder, 1 tbs mustard powder, and 1 tsp red pepper flakes (if using). Stir thoroughly to a uniform blend.

Apply rub: Brush hog lightly with a thin film of neutral oil to help rub adhere (about 2–3 tbs). Rub the spice mix evenly over the exterior, working into crevices and the underside. Reserve remaining rub for adjustments during cooking.

Make basting liquid: combine 2 cups apple cider vinegar, 2 cups apple juice, and 1 cup melted unsalted butter in a heatproof container. Keep warm during cook for convenient basting.

Set up pit or rotisserie: prepare a large pit, offset smoker, or whole-hog rotisserie. Build a charcoal bed using hardwood lump charcoal or hardwood logs and allow to form coals. Aim for a steady cooking temperature of 225–250°F (107–121°C). Place water pans near heat source to help regulate temperature and maintain humidity.

Add aroma wood: add apple or maple wood chunks to the coals for mild smoke flavor. Maintain consistent low smoke; avoid heavy acrid smoke by ensuring wood is well-seasoned.

Position hog: truss the hog if necessary and secure it on the rotisserie spit or on the grate with the cavity facing downward initially to protect the shoulder. Place a drip pan under the hog to catch juices (can be used to baste or make sauce later). Insert a probe thermometer into the thickest part of the shoulder and another into the thickest part of the ham (thigh) without touching bone.

Start cooking: begin with the heat set to maintain 225–250°F. Cook low and slow; estimate 1.25–1.5 hours per 10 lb (about 3–4 hours for 20 lb, 5–6 hours for 30 lb). Monitor temperature, adjusting vents or adding small amounts of fuel every 45–90 minutes to maintain steady heat.

Rotate and baste: if using a rotisserie, rotate continuously. If on a grate, rotate the hog every 30–45 minutes to ensure even browning. Every 45 minutes after the first hour, baste the exterior with the warm apple cider/apple juice/butter mixture using a mop or brush. If skin is getting too dark, tent loosely with foil or move further from direct heat.

Crisp the skin: in the final 30–45 minutes, increase heat slightly or move hog closer to coals to render fat and crisp skin. Brush with a thin coat of neutral oil before this stage to aid browning. Watch carefully to avoid flare-ups and burning.

Target temperatures: cook until internal temperature reaches 195–205°F (90–96°C) in the shoulder and 185–195°F (85–90°C) in the ham for easy pulling and shredding. If you prefer sliceable hams, remove at a slightly lower temperature (about 185–190°F) and rest longer.

Remove and rest: once target temperatures are reached, carefully remove hog from pit or rotisserie. Transfer to a clean table or carving station. Tent loosely with foil and let rest for 30–60 minutes to allow juices to redistribute.

Carve and serve: carve starting with shoulders and hams. For pulled pork, shred shoulder meat with forks or gloved hands. Crisp skin (chicharrón) can be removed and broken into pieces for serving. Serve with reserved juices or warmed barbecue sauce, soft rolls or cornbread, pickles, and onions. Garnish with chopped parsley.

Food-safety note: hold carved meat at or above 140°F if not served immediately. Cool and refrigerate leftovers within 2 hours; store in shallow containers.

Collect drippings: if desired, strain drippings from the drip pan, refrigerate until fat solidifies, then remove fat and use pan juices to make finishing sauce or gravy.

Clean equipment: allow the pit and tools to cool, then clean grates, spit, and surfaces per local health guidelines.