Cookbook:Eastern North Carolina Barbecued Pig

| Southern U.S. cuisine

Ingredients

 * 80 pound pig (butchered with head removed)
 * Salt
 * 40 pounds charcoal (for charcoal cooking option)
 * Your favorite vinegar-based Eastern NC sauce

Procedure

 * 1) Salt hams, ribs/midsection and shoulders liberally and place skin side up on either a gas or charcoal grill or a BBQ pit.
 * 2) Keep lid closed, and aim for a heat of approximately 275–350°F.
 * 3) Allow 1 hour per 10 pounds cooking time (gas or charcoal).
 * 4) 2 hours before being done, place pig with the skin side down. As soon as it is flipped, pour BBQ sauce on meat side.
 * 5) Close lid and allow skin to crisp.
 * 6) The pig will be done to perfection when the ham bone can be twisted freely.
 * 7) 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

 * 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.

Uses

 * Serve with hush puppies, coleslaw, potato salad, and sweet tea.