Non-VegetarianSouthern cuisine Main Course

North Mississippi Hill Country Whole Hog Barbecue

Name: North Mississippi Hill Country Whole Hog Barbecue
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 10 servings
Cuisine: Southern
Ingredients: 8 lb Pork shoulder; 0.25 cup Paprika; 2 tbsp Brown sugar; 2 tbsp Salt; 1 tbsp Black pepper; 1 tbsp Cayenne pepper; 1 cup Apple cider vinegar; 1 tbsp Red pepper flakes; wood chunks

Slow, wood-smoked whole hog barbecue from Mississippi's hill country, pulled by hand and served with a peppery vinegar sauce.

🇺🇸United States· Mississippi

Prep: 30 min
Cook: 600 min
Total: 630 min
Servings: 10
Difficulty: Hard
Calories: 460 kcal

Equipment

•Wood smoker
•Meat thermometer

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 32
carbs: 6
protein: 34
calories: 460

Instructions

1
Mix the paprika, brown sugar, salt, black pepper, and cayenne in a bowl.
2
Rub the spice mixture all over the pork shoulder. Let it sit for at least 1 hour, or overnight if possible.
3
Set up your smoker with hickory or oak wood. Heat it to a steady 225-250°F.
4
Put the pork in the smoker. Cook low and slow, keeping the heat steady, for 8 to 10 hours.
5
Wrap the pork loosely in foil when the inside temperature stalls around 165°F.
6
Cook until the internal temperature reaches 195-203°F and the meat is fork-tender.
7
Let the meat rest for 30 minutes. Pull it apart by hand and discard any extra fat.
8
Whisk the vinegar, red pepper flakes, and a pinch of salt together. Drizzle it over the pork before serving.

Chef's tips

Keep the smoker at a steady 225-250°F the entire time. Wrap the pork loosely in foil when the temperature stops rising so it stays juicy. Shred the meat while it is still warm.