North Carolina

Eastern NC Whole Hog

This is where American BBQ began. Eastern North Carolina's whole hog tradition is the purest expression of Southern BBQ - a whole pig slow-cooked over wood coals, then chopped and dressed with nothing but vinegar, salt, and red pepper. No tomato. No sugar. Just smoke, pork, and tang.

⏱ Total 12-18hrs 🍴 Serves 40-50 ⭐ The Original BBQ 🔥 Whole Hog

Equipment Needed

🔥 Large Pit or Smoker
🌡 Meat Thermometer
🥣 Meat Cleavers
🍴 Large Chopping Block
🧈 Heat-Resistant Gloves

Instructions

1

Source the hog: Order a whole dressed hog from a local farmer or butcher, 80-120 lbs. The hog should be split down the spine (butterflied) with the head on. Have it delivered cold.

Traditional wisdom: Eastern NC pitmasters say the best hogs are around 100 lbs - big enough for good fat content, small enough to cook evenly.
2

Make the vinegar sauce: Combine apple cider vinegar, salt, red pepper flakes, black pepper, and cayenne (if using) in a large container. Stir until salt dissolves. This sauce needs no cooking - it's ready to use.

3

Prep the hog: Season the entire hog inside and out with salt and black pepper. Let it come to room temperature for 1-2 hours while you build the fire.

4

Build the fire: In a traditional pit, burn hardwood down to coals in a separate burn barrel. Traditional Eastern NC uses oak or hickory. You'll need to maintain a bed of coals throughout the cook.

5

Position the hog: Place the hog skin-side UP on the pit grate, spread open. In Eastern NC tradition, the hog cooks skin-side up so the meat bastes in its own juices.

The Eastern way: Unlike other regions, Eastern NC cooks skin-side up the entire time. No flipping.
6

Manage the fire: Maintain pit temperature of 225-250°F by shoveling coals from the burn barrel. Place more coals under the shoulders and hams (thicker parts), less under the middle. This takes constant attention for 12-18 hours.

7

Mop the hog: Every 2-3 hours, mop the meat side with the vinegar mopping liquid. This keeps the meat moist and adds flavor. Close the pit after each mopping.

8

Check for doneness: After 12-18 hours, the hog is done when internal temperature in the shoulders and hams reaches 195-205°F and the meat pulls easily from the bone. The skin should be deeply browned and crispy.

9

Chop the hog: Pull the hog from the pit and let rest 20 minutes. Using cleavers, chop ALL the meat together - shoulders, hams, belly, loins - mixing dark and light meat. This is essential to Eastern NC style.

The whole hog: Mixing all cuts together creates the signature taste - each bite has different textures and flavors.
10

Dress and serve: Add the vinegar sauce to the chopped meat - enough to moisten but not drown. Serve on cheap white bread or cornbread, with coleslaw on top. That's the Eastern NC way.

💡 Pro Tips & Variations

  • No tomato. Ever. Eastern NC sauce is ONLY vinegar, salt, and pepper. Adding tomato or sugar makes it Lexington (Piedmont) style - a BBQ war you don't want to start.
  • The skin question: The crispy skin ("Mr. Brown") is the prize. Some chop it into the meat, others serve it separately. Both are correct.
  • Fire management is everything: This is an all-night affair. You need a team working in shifts to maintain the coals.
  • Pork shoulder substitute: Can't do a whole hog? Two bone-in pork shoulders cooked the same way will give you the authentic flavor in a smaller package.
  • Traditional accompaniments: Eastern NC BBQ is served with vinegar slaw (no mayo), Brunswick stew, hush puppies, and sweet tea.
  • The pit: Traditional pits are cinder block construction with expanded metal grates. Commercial smokers work but lack the romance.
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