Pit-smoked Bbq Pork Recipe
Traditional whole-hog barbecue made with Red Wattle hogs raised by our friends from Bailey Terra Nova Farm in Kalamazoo. Served with mashed potatoes, bacon-braised collard greens.
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Ingredients
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Pit-Smoked BBQ Pork
Method
Cooking Directions
- 1
Prepare the Hog
Clean and prepare the whole hog by removing any hair and ensuring the cavity is empty. Pat it dry with paper towels.
- 2
Apply BBQ Rub
Generously apply the BBQ rub all over the hog, including inside the cavity. Let it sit for at least 2 hours to absorb the flavors.
- 3
Prepare the Pit
Soak wood chips in water for at least 30 minutes. Prepare your pit for indirect smoking by arranging hot coals on one side and placing a pan of water on the other.
- 4
Smoke the Hog
Place the hog on the grill grate opposite the hot coals. Add drained wood chips to the coals to generate smoke. Maintain a temperature of 225-250°F (107-121°C) and smoke for about 12-16 hours, basting with a mixture of apple cider vinegar and mustard every few hours.
- 5
Check for Doneness
The pork is done when the internal temperature reaches 195-205°F (90-96°C) and the meat pulls apart easily. Remove from the pit and let it rest for at least 30 minutes before carving.