Hawg Platter Recipe

Prepare the rub and pork

Combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne pepper in a bowl. Trim excess hard fat from the pork shoulder, leaving a 1/4-inch fat cap. Pat the pork dry. Lightly coat the entire surface of the pork with yellow mustard as a binder, then rub the spice mixture evenly over all sides, pressing to adhere. Let rest at room temperature 30 minutes or refrigerate up to overnight (if refrigerating, bring to room temperature 1 hour before smoking).

Preheat smoker

Preheat your smoker to 225°F (107°C). Add hickory or apple wood chips/chunks according to your smoker's instructions so you get a steady light smoke.

Smoke the pork

Place the rubbed pork shoulder fat side up on the smoker grate. Insert a probe thermometer into the thickest part, avoiding bone. Maintain 225°F. Every 45–60 minutes, spritz the pork lightly with apple juice to keep the surface moist and encourage a good bark. Smoke until internal temperature reaches 165°F (about 4–6 hours depending on size and smoker).

Wrap (Texas crutch)

When the pork hits about 165°F and the bark looks set, remove the shoulder and wrap tightly in two layers of heavy-duty aluminum foil (or butcher paper). Return to the smoker and continue cooking until the internal temperature reaches 203°F and the meat is probe-tender (another 2–4 hours).

Rest and pull

Carefully remove the wrapped pork from the smoker and let rest, still wrapped, in a cooler or warm area for at least 1 hour (up to 2). Unwrap and transfer to a cutting board. Reserve any juices from the foil. Using forks or meat claws, shred the pork into large, juicy pieces, removing excess fat and bone. Toss pulled pork with 1 to 1 1/2 cups of the prepared Pulled Pork Sauce (see sauce section) or serve sauce on the side.

While the pork smokes (or in the last hour), make the sauce. In a small saucepan combine tomato ketchup, apple cider vinegar, light brown sugar, Worcestershire sauce, hot sauce, smoked paprika, salt and pepper. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Reduce heat to low and simmer 8–12 minutes until slightly thickened. Taste and adjust acidity or sweetness as needed. Reserve 1 cup for serving and use the rest to toss with pulled pork if desired.

Heat baked beans in a saucepan over low heat until hot, stirring occasionally; keep warm for service.

If serving homemade or store-bought coleslaw, toss and chill until ready to plate. Dress just before serving if you prefer it crisper.

Warm hamburger buns or slider rolls in a 350°F (175°C) oven for 6–8 minutes, or brush with melted butter and toast in a skillet until golden.

Warm cornbread squares in the oven at 350°F for 6–8 minutes, brush with melted butter just before serving. Arrange pickles in a small bowl or on the platter.

On a large serving platter (the Hawg Platter), place a mound of pulled pork toward the center or one side. Spoon additional warm sauce over a portion of the pork and serve the rest of the sauce in a bowl alongside.

Arrange baked beans, coleslaw, cornbread pieces, pickles and toasted buns around the pork in separate sections so guests can assemble sandwiches or plate combinations.

Garnish cornbread and buns with melted butter and sprinkle chopped parsley over the platter for color. Serve immediately with extra napkins and serving utensils.