Recipes BBQ & Grilling Pork Carolina-Style "Whole Hog" Barbecue Pork 5.0 (6) 5 Reviews 4 Photos I'm showing you how to do a "whole hog" barbecue without a 6-foot-long barbecue pit, which you probably don't have, and without a whole hog, which you definitely don't have. While you probably could get those things if you really needed to, by using this experimental, mini version, you really don't have to. Serve on buns. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 6, 2023 Save Rate Print Share Add Photo 4 4 4 4 Prep Time: 15 mins Cook Time: 9 hrs Total Time: 9 hrs 15 mins Servings: 10 Jump to Nutrition Facts Jump to recipe I'm showing you how to do a "whole hog" barbecue without a 6-foot-long barbecue pit, which you probably don't have, and without a whole hog, which you definitely don't have. While you probably could get those things if you really needed to, by using this experimental, mini version, you really don't have to. Serve on buns. Chef John Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 2 ½ pounds baby back pork ribs 1 ¾ pounds pork shoulder roast 1 ¼ pounds pork tenderloin, trimmed 1 pound pork belly, skin removed ¾ pound pork sirloin roast For the Rub: 5 teaspoons kosher salt 2 tablespoons brown sugar 2 teaspoons smoked salt 2 teaspoons smoked paprika 2 teaspoons ground black pepper 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cayenne pepper Directions Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C). ALLRECIPES / KAREN HIBBARD Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half. ALLRECIPES / KAREN HIBBARD Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon. ALLRECIPES / KAREN HIBBARD Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting. ALLRECIPES / KAREN HIBBARD Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half. ALLRECIPES / KAREN HIBBARD Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven and roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours. ALLRECIPES / KAREN HIBBARD Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat. ALLRECIPES / KAREN HIBBARD Chef's Notes: If you can't find smoked salt, just used more kosher salt. You can also rub the meat with some liquid smoke, according to package directions, as the strength can vary between brands. You can use regular paprika instead of smoked. As long as you start and finish with the 2 pieces of ribs, the order of the other cuts doesn't really matter. I used 4 layers of foil to wrap them, but 2 would be plenty. It's just needed to keep the cuts close together. My "whole hog" weighed 7.25 pounds all together. If different weights are used, the cooking time will vary. Serve with our recently posted Eastern Carolina Barbecue sauce. I Made It Print Nutrition Facts (per serving) 775 Calories 56g Fat 4g Carbs 61g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 775 % Daily Value * Total Fat 56g 72% Saturated Fat 20g 101% Cholesterol 229mg 76% Sodium 1625mg 71% Total Carbohydrate 4g 1% Dietary Fiber 0g 1% Protein 61g 121% Potassium 1000mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.