Whole Hog Style Pulled Pork
ID: 0ff53d6e...
This recipe replicates the legendary flavor and texture of authentic Carolina-style whole hog BBQ using an affordable pork butt. By smoking the meat simply with salt, applying a tangy vinegar sauce, and mixing in crushed pork rinds, you get the classic smoky meat and crispy skin contrast at home.
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🍳 Cooking Flow
Score the fat cap of the pork butt and season it liberally with only salt. → Smoke at 250°F using pecan and cherry wood for about 12 hours until probe tender. → Whisk the apple cider vinegar, hot sauce, red pepper flakes, and Blanco seasoning together. → Pull the pork, mix with the vinegar sauce, and fold in crushed pork rinds. → Serve piled high on buns with extra sauce.
Cooking Steps
Brief Cooking Order
Score the fat cap of the pork butt and season it liberally with only salt. → Smoke at 250°F using pecan and cherry wood for about 12 hours until probe tender. → Whisk the apple cider vinegar, hot sauce, red pepper flakes, and Blanco seasoning together. → Pull the pork, mix with the vinegar sauce, and fold in crushed pork rinds. → Serve piled high on buns with extra sauce.
Introduction
This recipe replicates the legendary flavor and texture of authentic Carolina-style whole hog BBQ using an affordable pork butt. By smoking the meat simply with salt, applying a tangy vinegar sauce, and mixing in crushed pork rinds, you get the classic smoky meat and crispy skin contrast at home.
Step 1
Score the fat cap of the pork butt in a 1-inch crosshatch pattern. This opens up the fat to allow seasoning to penetrate deeper and prevents the fat from warping during the cook.
Step 2
Season all sides of the pork butt liberally with salt. Do not use any complex rubs; keep it traditional to true whole hog style which uses only salt.
Step 3
Preheat your smoker to 250°F (121°C). Place the pork butt on the grates fat-side up. Smoke the meat 'no-wrap' using a blend of pecan and cherry wood.
Step 4
Smoke the pork butt for approximately 12 hours until it is completely probe-tender with no resistance. Once done, transfer it to a large aluminum pan.
Step 5
In a bowl, whisk together 1 cup of apple cider vinegar, 3/4 cup of Texas Pete hot sauce, red pepper flakes, and Blanco seasoning to taste to create the Carolina vinegar sauce.
Ingredients List
Important Notes
Using a 'no-wrap' method yields a much heavier, darker bark, which is highly desirable for this style of BBQ.
Because pork butt is a large, thick cut of meat, do not hesitate to season it heavily with salt.
Adding crushed pork rinds is a clever shortcut to replicate the texture of crispy pig skin without needing a whole pig or specialized pit.
Taste the pork as you add the sauce to ensure the balance of acidity, salt, and heat is perfect for your palate.
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