South Carolina Whole Hog BBQ

South Carolina Whole Hog BBQ is a classic Southern dish that showcases the art of slow-cooking a whole hog over a wood fire. This method results in tender and flavorful meat with a rich, smoky aroma. Achieving the best results requires careful seasoning and consistent basting throughout the cooking process. This recipe is perfect for a backyard barbecue or a special gathering, bringing a touch of Southern tradition to any event. The combination of spices, vinegar, and sauces creates a balanced and flavorful experience that highlights the barbecue expertise of the region.

Ingredients

• 1 whole whole hog, cleaned and dressed
• 2 cups apple cider vinegar
• 1/4 cup brown sugar
• 2 Tbsp salt
• 1 Tbsp black pepper
• 1/2 Tbsp red pepper flakes
• 1 Tbsp paprika
• 1/4 cup mustard sauce
• 1 cup bbq sauce

Instructions

1. Prepare the hog by cleaning and dressing it thoroughly, ensuring all excess fat and hair are removed.
2. Mix the apple cider vinegar, brown sugar, salt, black pepper, red pepper flakes, and paprika in a bowl to create a seasoning rub.
3. Rub the seasoning mixture all over the hog, ensuring even coverage over all surfaces.
4. Build a wood fire in a large barbecue pit and allow it to burn down to hot coals, maintaining a consistent temperature for cooking.
5. Place the hog on the grill over indirect heat, ensuring it’s securely positioned for even cooking.
6. Cook the hog slowly for 6 to 8 hours, basting with mustard sauce and bbq sauce every hour to enhance flavor and moisture.
7. Check the internal temperature of the hog using a meat thermometer. It should reach at least 190°F (88°C) to ensure the meat is tender and safe to eat.
8. Once cooked, remove the hog from the grill and allow it to rest for 30 minutes to lock in juices.
9. Shred the meat carefully and serve it with additional barbecue sauce on the side for extra flavor.

Keywords: Dinner, Smoked Meat, Slow Cooked, MainCourse, Southern

Spice Rack: Salt, Black Pepper, Red Pepper Flakes, Paprika, Mustard Sauce, BBQ Sauce

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