Carolina-Style Whole Hog Barbecue

Ingredients

• 1 each whole hog
• 2 cups apple cider vinegar
• 1 cup salt
• 1 cup black pepper
• 1 tablespoon red pepper flakes
• 10 cloves garlic
• 2 cups water
• 1 cup brown sugar
• 2 tablespoons mustard powder
• 4 cups smoking wood chips (hickory or oak)

Instructions

1. 1

   Prepare the marinade: In a large bowl, combine 2 cups of apple cider vinegar, 1 cup of salt, 1 cup of black pepper, 1 tablespoon of red pepper flakes, minced garlic cloves, and 2 cups of water. Whisk until the salt is dissolved.

2. 2

   Rub the whole hog with the marinade, ensuring it is well-coated inside and out. Let it marinate in the refrigerator for at least 12 hours, preferably 24 hours.

3. 3

   Prepare the grill or smoker: Soak 4 cups of hickory or oak wood chips in water for at least 30 minutes. Preheat your smoker or grill to a stable temperature of 225°F (107°C).

4. 4

   Remove the hog from the marinade and let the excess liquid drip off. Reserve the marinade for basting.

5. 5

   Place the whole hog on the grill or smoker, belly side down. Add the soaked wood chips directly onto the hot coals or in the smoker box.

6. 6

   Cook the hog for approximately 12 to 14 hours, maintaining a consistent temperature of 225°F (107°C). Baste the hog with the reserved marinade every 2 hours.

7. 7

   Check the internal temperature of the hog; it should reach at least 195°F (90°C) in the shoulder for tender meat. If needed, continue cooking until the desired temperature is reached.

8. 8

   Once cooked, remove the hog from the grill and let it rest for at least 30 minutes before carving.

9. 9

   Carve the hog and serve with additional vinegar sauce and your favorite sides like coleslaw and cornbread.