Southern BBQ Traditions You May Not Have Heard Of | Somewhere South | Full Episode

whole hog

🥗Healthier: pork shoulder

💰Cheaper: pork butt

Pork shoulder is easier to handle and less expensive, while still providing rich flavor.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + spices

Homemade sauce can be tailored to taste and is often healthier.

wood chips

🥗Healthier: pellets

💰Cheaper: charcoal

Pellets can provide a cleaner burn and are easier to manage.

vinegar

🥗Healthier: citrus juice

💰Cheaper: water + vinegar

Citrus juice adds brightness and can be less expensive depending on availability.

Prepare the whole hog by cleaning and removing any unwanted parts.

Rub the hog with a mixture of salt, black pepper, paprika, garlic powder, and onion powder.

Inject the hog with a mixture of vinegar, apple juice, and hot sauce for moisture and flavor.

Preheat the smoker to a steady temperature of 225°F (107°C).

Soak wood chips in water for at least 30 minutes before use.

Place the hog in the smoker, ensuring it is positioned for even cooking.

Add soaked wood chips to the smoker every hour to maintain smoke flavor.

Cook the hog for approximately 12-16 hours, basting with vinegar and mustard mixture every few hours.

Check the internal temperature, aiming for at least 195°F (90°C) for tender meat.

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

Pull the meat apart, discarding bones and excess fat.

Serve with barbecue sauce and sides of choice.

Cooking Techniques

Spice Level: