Ingredients
Edit
- 80 pound pig (butchered with head removed)
- Salt
- 40 pounds charcoal (for charcoal cooking option)
- Your favorite vinegar-based Eastern NC sauce
Procedure
Edit
- Salt hams, ribs/midsection and shoulders liberally and place skin side up on either a gas or charcoal grill or a BBQ pit.
- Keep lid closed, and aim for a heat of approximately 275–350°F.
- Allow 1 hour per 10 pounds cooking time (gas or charcoal).
- 2 hours before being done, place pig with the skin side down. As soon as it is flipped, pour BBQ sauce on meat side.
- Close lid and allow skin to crisp.
- The pig will be done to perfection when the ham bone can be twisted freely.
- Lift lid and allow guests to pick/pull meat, or the chef can remove meat and chop to their liking on a chopping block.
Notes, tips, and variations
Edit
- Any higher heat or longer cooking time will result in the hams drying out.
- Heat source should be as indirect as possible if using a home made pit with there being less coals under the ribs/midsection and more around the perimeter.
- Only lift the lid when required and not to let everyone take recreational looks at the pig.
- The more consistent you can maintain the heat source, the more evenly cooked and tender the pig will turn out. Remember “If you’re looking, you’re not cooking”.
- If picked, provide additional sauce for guests to add; if chopped add additional sauce and salt to chef’s liking.
