Carolina-Style Whole Hog Barbecued Pork (without a Whole Hog) - Food Wishes

This is how to do a "whole hog" barbecue without a giant 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, miniaturized version, you don't have to. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/841...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Carolina-Style “Whole Hog” Barbecue Pork, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

[@myfrestuff3453]

If after the shredding all the meat, you put the meat on a sheet pan and spread it out, then put it under a broiler for three minutes, then return it to the Dutch Oven with the juices, it would yield the outside meat semi-crispiness on the final product we see on pit-smoked versions, minus the pellicle of course. That's what we did and it made as reasonable a version of pulled pork without going outside as we could think of. Thanks Chef John! Between that and the sauce, we really don't have to buy pit versions that can be too dried out for the higher prices asked.

[@SundaysChild1966]

Ohhhh that's a great tip, tyvm! Our hogs are coming at the end of the month, we raise them all summer, slaughter in the fall .. they are sooo sweet once we have finished them with all the apples they can eat, bushel after bushel of them .. heh heh .. and molasses in their food too .. they are raised with love and then consumed with love .. Cheers!

[@TopCat2021]

@@SundaysChild1966sweet potatoes and peanuts do wonders on hogs as well.

[@harryrimmer6830]

I will have to get a Group of my fellow Scoutmasters together to try this out in a cast iron Dutch Oven over a charcoal or wood fire. My Troop will be going to Summer Camp in two weeks. We could probably put this on the fire after breakfast, cook it all day long, and then serve it for dinner.

[@jernigan007]

I've done it! old eagle scout here

[@scoclego6040]

That would be amazing. Wish I'd have thought of this when I was in scouts.

[@goatface6602]

I honestly didn’t know scouts still existed. I thought they had been PCed out of existence. Glad you’re still there!

[@tonymarselle8812]

@@goatface6602 stuff it. Partisan politics is for fools.

[@madisonu]

Props to you for helping out with the scouts

[@maltsnhops]

I moved from SC to CO about a year ago and the thing I miss the most is whole hog bbq. I will definitely be giving this a try!

[@anthonyriley623]

I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??

[@ICONICMUSIC]

This is a genius idea! We did a whole hog a few years ago and not only was it a huge ordeal but the cost was high and the results not so good (due to inexperience). This seems very doable and perfect for a small to medium sized group. Thx Chef 💪

[@ryanmarquez3556]

"Log lady of this miniaturized whole hog baby" Chef John, you've outdone yourself this time

[@williamgallaher9969]

I am very excited about picking up some NC BBQ this summer. Mt mom used to bring my dad and me 5-10 1# deli containers of NC BBQ when she came to visit from the Raleigh/Durham area. Stay strong and be safe everyone.

[@jspuckett73]

Fact. Rodney Scott (who Chef John is trying to mimic in this video - as stated in his previous video) is from SOUTH Carolina. There is nothing here that has anything to do with NC (not even the sauce, mustard sauces really aren't THAT popular in SC).

[@m-artiiii]

Always making things easy for home cooks. Thanks chef :)

[@daveklein2826]

Very easy if you are not lazy

[@DietBajaBlast]

the foil was a complete waste of time

[@cdickinson9798]

This was the single greatest pork sandwich I have ever eaten. Thank you Chef. And may I further complement you for the rest of my Sunday supper: my wife made your state fair lemonade (the greatest drink in history), and my mother brought your deviled eggs. It will go down as the best non-holiday meal I have ever had. Thanks again!

[@Bbfishman]

damn, i remember watching all your videos back in 2008 or 2009....great to see you're still goin strong

[@anthonyriley623]

I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??

[@Bbfishman]

@@anthonyriley623 shut up

[@carlwalker1983]

This is genius! I'm wondering if I could take the variety of cuts and place them in the smoker for about 4 hours then wrap them up in foil to finish the cook time. Time to experiment! Thanks Chef John!

[@kittywetzel92]

I love this idea! Thank you, Chef John!

[@chopsddy3]

“Frankenhog” barbecue . I love it. I have a suggestion concerning buns. Make some Chinese style steamed buns using tart rings to assure a burger bun shape. Toast them to golden brown in the oven after steaming. You will produce an industrial strength bun ,that’s up to the task of supporting that glorious delicacy, without falling apart. I’m not kidding.

[@daveklein2826]

LMAO

[@RealPeterGunn]

Great Idea!!! Never thought to try that but I will because I love steamed buns!!

[@chopsddy3]

@@RealPeterGunn It really works Pete. Get some four inch rings. You can get through the sloppiest sandwich without feeling like your trying to eat soup with your hands half way through. I love steamed buns too. When the government handed out that free money, I bought a stack of large, stainless, restaurant quality steaming baskets with a proper lid and haven’t regretted it one bit.

[@RealPeterGunn]

@@chopsddy3 You speak my language chopsddy. I've got some really good steaming equipment and I will defiantly go with this. Cheers and Thank You my friend!!!

[@jimjordan5630]

It's been about 10 years since the last time that I cooked a whole hog. Absolutely delicious. I learned from watching my brother, a grand uncle and daddy cook. One year I doubled the size of my cement block pit & cooked 2 250# hogs at the same time! That was fun but also a lot of work! And your are right, as usual! Pulled pork from a butt is good but whole hog gives a much better end product. At least IMHO.

[@lordgarion514]

Ain't nothing humble about that opinion, whole hog is the best. 😋🤤

[@ramondabozer8564]

Truly appreciate all your wonderful meals, I follow you as much as possible. Please keep these delicious recipes coming 😋

[@jasonandnorikomanikel4987]

Oh my! What a great-looking recipe. And a Twin Peaks reference to top it off…!! Thanks so much, John!

[@robbicu]

This looks absolutely amazing!

[@geraldinefields1730]

My most favorite and useful video of all time, and not just Chef John..

[@t0nksify]

Never in my life would I have expected a Twin Peaks reference in a Food Wishes video but I am absolutely here for it

[@dianecooper7502]

Seriously…. Pure genius!

[@jf5336]

Delicious! Thank you, Chef John!

[@carolhill8599]

Thanks Chef John. Brings back memories of when we really did roast a whole (well split) hog in our NY backyard pig cooker, Carolina style. It was wonderful, but you need to invite everyone you know to help eat it! Also, we were lucky enough to have a brother-in-law who loved to cut and shred that amount of pork (way more than 7lbs), but then we had all that delicious high fat crispy pork skin. Your version or even half the amount of pork seems at least as good, will try it soon.

[@WayToTheGrave]

I'm leaving the south to go to the big city very soon and I'm gonna miss Carolina BBQ so much. This video almost has me weeping lol. You know it's close to authentic when you have to turn a BBQ sandwich upside down to eat it.

[@anthonyriley623]

I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??

[@scottbeckman95]

We just cooked a whole hog (82 pounds!) for Independence Day! Gotta love pulling off the skin and frying it right up. Fresh off the pig chicharrones! We do it every Independence Day 😋

[@adamdrouin2295]

That sounds amazing

[@RealPeterGunn]

I am really looking forward to making this, I really am!!! I'm not particularly fond of "Carolina" style BBQ but I am in love with "KC" style! So, I'll follow the recipe up to the point of cooking, then, go to adding a KC style BBQ sauce. However, it will be served on the side because folks don't always like their pulled pork sandwich slathered in sauce. Thank You Chef for this wonderful recipe. Who knew you could do this in the house instead of all the work of building a smoker and all that jazz?

[@ThatGuyYouKnowUKnow]

This is a great idea that I tried on a smoker. This was a freezer cleaner. I used an uncut rack of ribs (not St Louis cut) along with a few blade-cut chops, Center cut chops (from a whole tenderloin) 1/2 butterflied shoulder and a few miscellaneous pieces. I layered the meat on butcher paper and placed it on a sheet pan. Gave it a few hours before wrapping. It came out great and had quite a few pieces of bark to it. This combo did in fact taste better than a stand-alone shoulder and went fast.

[@michaelmoeller1871]

Happy Birthday chef John!🎉

[@peachy_pancakes7977]

That looks very good. I can almost smell it

[@oro5z]

Great recipe, I'm making it perhaps with some Cuban mojo and spices to mimic a Cuban whole hog roast. Thanks for the instructions, you are a chef/teacher with panache!

[@majorpain1251]

I've got to try this. It looks so good.

[@OnAirVoice]

Looks good!

[@brewerfireguy]

Bro. That looks so incredible. What a great idea!

[@susanuribe5479]

You're the best! 👍🌟✨

[@zonacrs]

That is brilliant, and I must try.

[@echoistexpression9197]

Happy Birthday! I hope it was as Epic as you! I celebrate you at least once a week! You're so talented & witty... dare I say preettttyyy special sauce! 🍲😋🦀🎂🥞🍬🧁

[@Dj-zz]

This is one recipe that I am more than anxious to do. One of my daughters & I celebrate our birthdays together which is coming up in days. I’m sure she’ll go for this

[@oldmanfromoc7684]

I have used pork ribs to make pulled pork, it is so good you can tell the first bite!

[@10mdeliciousrecipes]

Thanks Chef John!💛💚💙

[@NinaSimone24U]

The BEST NC BBQ w Coleslaw, Hush Puppies and Sweet Tea..(IMO)💙 #Familyborn&raisedTarheels💙

[@RacikulinerCookingTime]

Thank you so much, chef!

[@adriyolanda6702]

Omg I must try this!!!!

[@mrmudcatslim1004]

Gonna try it Chef John. You take the lead, we will follow along the culinary trail. Why not go across all fifty states? Imagine all the flavors each one is known for. Fifty states, and fifty pounds later no regrets for tagging along.

[@strekke1986]

Omnivorous Adam is doing this already. Very good cooking channel to follow as well!

[@TheB00Man]

Made this for some visiting family from out of town and it was a big hit! A few notes/differences that might be useful to others trying it out: 1. Didn't have a Dutch oven. Put on a roasting rack (so heat is all around) inside a foil pan to catch the juices. 2. Couldn't get pork belly so substituted raw bacon. 3. One guest couldn't eat sugar so left out brown sugar in rub and sugar in sauce. Still came out great. I recommend this for family get-togethers: Made a lot of food for an affordable price and everyone loved it!

[@barryc9115]

I’ve been doing mini whole hogs on my pit for a long time. I take two racks of spares and add loin, belly, a small butt and a small uncured ham between racks of ribs, and take it prisoner with butcher twine and slow cook it on the pit…… I wrap it after 6/8 hours and cook until it hits 205° in the center. Same results as whole hog without the giant mess and huge amount of loss. People think I’m a genius….. and here you are telling the world! 🤣😂🤣

[@BLenz-114]

John, I think your singing is getting better! That was lovely!

[@robertholland3895]

Thanks for the Twin Peaks reference, always like finding out who the fans are.

[@anthonyriley623]

I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??

[@worshipgeek]

I'm convinced. The next time I smoke a pork shoulder for a party, I'm going to include some other cuts of pork with it, and sandwich it between a rack of ribs.

[@geeblaze984]

Chef John, you mad genius Perfect opportunity to use all my pork trimmings from baby back and spare ribs 😋 😍 I'm gonna throw in a few pieces of bacon too

[@oscarlugo16]

This is a jewel! thanks!!!

[@anthonyriley623]

I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??

[@adjunkin1]

A couple things a Born and raised NCer. Just salt and pepper for seasoning . A vinegar sauce with pepper flakes (no tomatoes ) will be added to the chopped ( not pulled) meat.

[@silverfoxjohnson9390]

Mouthwatering!!!

[@user-rd8me6pv5i]

I love the smell of grilled meat! There is something so soothing when you walk around the house, where the smell of delicious food.. 👍👍👍Обожаю запах жареного мяса ! Есть что-то такое умиротворяющее, когда ходишь по дому, где пахнет вкусной едой.👍👍👍

[@dgmisal1979]

Oooooh... this is gonna be fun.

[@dustinmorris1458]

I will try this for sure, BUT being a lifelong carolina boy I will smoke the meat for 4 or five hours on my smoker then finish it in the oven. I already do this with everything from fresh ham to homemade pastrami. Thank you chef John for such an excellent insight on whole hog bbq for home cooks!

[@KainYusanagi]

If you do this, the foil *might* be required, if you want to keep that bark! Something I've seen from pitmasters across the US, though how much of it is apocrypha and how much is actually needed, I cannot say.

[@NoNameNoWhere]

Speaking of mixing different cuts of meet together, I'm going to have myself a hotdog.

[@recordman555]

Looks phenomenal! Yes, John, I would stick with the over-kill foil wrap, - I would only start with a layer of parchment to keep the meat away from aluminium for such a long cook time. Aside from that, I can't wait to try this recipe!

[@edzmuda6870]

You must use a whole roll of toilet paper every time you wipe your ass.

[@RealPeterGunn]

Is it not good to have meat touching aluminum? I have not heard this but if it is, I will stop for sure!!

[@cr0ss0ut]

FYI this recipe works great in a slowcooker (Without the foil) on low for 12-16 hours. My parents use a similar recipe for kahlua pig

[@DietBajaBlast]

way easier in a slow cooker. But if he used a slow cooker then how would he show off the expensive dutch oven lol

[@AntisocialAuntie]

Thank you! I was searching the comments hoping for the crockpot suggestion 😊

[@bluetextonwhitebg]

the answer i came here for. 😁👍

[@KainYusanagi]

@@DietBajaBlast While it may be easier on you since you just put stuff in, turn it on, then walk away (great for people too tired after a long day's work to cook, which is what the slow cooker was primarily designed for), it is by no means superior. Slow cookers by design heat from a bottom coil only through a thick ceramic insert, which means that it heats up slowly, doesn't retain heat very well once the element starts flicking on and off (because it doesn't maintain a stable temperature due tot he way the circuits are designed to be on until temperature is reached then flick off, a far inferior method of heating when it's not an insulated box that traps the heat properly, like an oven), and doesn't heat from the top; this means you have a cyclical effect from the moisture below evaporating, rising, then cooling on the upper inner surfaces of the insert, as well as on the lid, which then drip down and cool the surface of the food, reducing its temperature and more importantly reducing the rate of reduction and preventing the Maillard reaction, rather than remaining at a constant temperature in equilibrium as the heat is all around it and ensuring a more flavourful base, as in the case with a dutch oven. If you want a replacement for an expensive, fancy dutch oven (here's a point where slow cookers shine, I will admit, being much cheaper in general), a pressure cooker would be a good idea to look into. While it shares the same issue as the slow cooker, in the condensation of steam and being heated solely from below, the increased pressure and temperature greatly helps increase the rate of reduction. More importantly, however, both the pressure cooker and dutch oven will allow whatever you're cooking to reach temperatures that the Maillard reaction occurs, giving you amazing depth of flavour you won't get from a slow cooker. The difference becomes even more pronounced when cooking something that creates its own gravy, or a sauce.

[@lordgarion514]

@@KainYusanagi That's how the cheaper slow cookers work The good brands have the heating wire wrapped around the sides, instead of on the bottom. I've owned and used a bunch of slow cookers. The Crockpot brand is the best. If you want to do pieces of meat, get an oblong slow cooker. For bigger pieces, get at least a 7 quart. 8 would be better. Do yourself a favor, and ignore the fancy electronics. Get one that has exactly one control knob. (Off, low, high, warm)

[@andreacannon9228]

As a South Carolinian and a fan of Rodney Scott, I will be trying this recipe.

[@incerix2953]

Wow that pork looked amazing.

[@juangomez409]

🤘🏼👀👍🏼great videos Chef

[@VoiceOfReason5487]

I was fortunate to live only a few miles from the famous Allen & Sons barbeque in Chapel Hill, NC before Keith Allen retired and closed his restaurant. So I got to eat a lot of his great NC piedmont style BBQ. While this is a pretty good recipe, it can't replicate that crispy, smokey exterior that they call "outside brown" that is considered the prize of NC style barbecue.

[@colin1259]

I also wonder if you should roast them first, to get some of the malliard reaction before putting into the dutch oven.

[@RoyceWhiteOfficial]

Awesome! Going to try it next week. We use a "Western Carolina" BBQ sauce (Eastern is little to no sweetness and Western adds a little sweetness, Poppi's Sweet Carolina BBQ sauce from Poppi's Hot Sauce.

[@En_Marche]

This makes perfect sense! Thank you, Chef John!

[@2Wheels_NYC]

Nice!

[@Obsidian9]

Love the Twin Peaks reference!

[@petrhoward]

Gonna try this in my pressure cooker.

[@YeszCore]

Thank you for Yankifying this southern classic

[@anthonyriley623]

I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??

[@deidregoodman6485]

Look very delicious 🤤 😋 I love pull pork

[@dr.stacey7283]

As always a wonderful video. When you’re ready, bring your family to North Carolina and I’ll take you on a BBQ tour. All the best joints from Eastern N.C. BBQ to Lexington BBQ. Maybe even dip down into South Carolina. You’ll be eating so much pork you’ll be squealing like a pig (wait, that didn’t sound right). Anyways, invitation stands and thanks again for all your amazing videos, recipes and ideas. You’re the best!

[@TheWhiteleather]

Just shredded and tasted this right now. Very, very nice! The best part was making a 7lb piglet from parts! Like a 'Junior Jenga Jambon'! My shop didn't have belly, so I used jowl instead. But still the process of cutting, arranging the stack, and wrapping it up in a TIGHT foil package piglet was as much fun as I have had in the kitchen. Don't know where you may be located....but this 7lbs of pork cuts cost me $75 from Wegman's in NY. That is over $10 per lb....which is pretty high for pork. Figure that is $5 per serving...which is higher than I usually budget for in my kitchen....but the process is sound and the result is superb. I also made CJ's Carolina Sauce and the combination is superb-er. One note: My meat came out succulent, but there was not a lot of fluid. The shredded meat was not dry, but it was not soppy like you can get with a full shoulder. Just keep some sort of stock on hand if you plan to re-heat this later on. Frankly I would pat it together with some binder, pan fry it like a shredded pork burger, put it on a toasted bun, drizzle with the Carolina sauce, and top with a sweet, creamy slaw. That is only if you freeze it and thaw it for use later.

[@gearldcline3615]

Love it....

[@kimberlyrobinson3992]

When the price of meat drops a little where I am, maybe I’ll try this. Otherwise, I’d have to decide between making this or paying rent. Pork is pretty expensive and you have several pricey cuts there. It all looks very good, though. When you showed the finished product after it was all pulled, I never wanted to hop into a video so much in my life. My mouth was actually watering!

[@teamjay2837]

I'll have to try it. There's nothing like a whole hog on a used oil tank converted into a smoker, plenty of vinegar sauce, with 50 friends and family.

[@jonathancapps1103]

Some mayo spread on the bottom bun helps prevent it from getting too soggy. And while I also agree that the sandwich is better without Cole slaw, most people do use slaw as a topping on the sandwich.

[@JohnMulliganUSC]

I made this over the weekend, but actually smoked it on the Big Green Egg. Smoked 3.5 hours, then wrapped it in foil for another three hours and finished unwrapped. The ribs were fall off the bone tender, but other cuts of meat took longer. Next time I will leave it wrapped longer to tenderize the larger pieces.

[@molon70]

...so fuuuuucking GREAT!!! Thanx. 👍👍👍👍👍👍

[@maelthrajaluk42]

Never have I clicked a video so damn quick 🤣

[@Justin-Trammell]

Damn, that looks delicious. Might have to try this, Ive only ever done the pork shoulder version.

[@anthonyriley623]

I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??

[@lyndonfoster1090]

what would you add or change if you were going to use this method for making Hawaiian whole pulled pork? thank you so much for a wonderful series

[@imstarving3281]

Great video. I also want to make a video like this.

[@cravensean]

My family always makes me make slow-roast pork shoulder for special occasions. Now I want to spring this on them -- the lean/fat/bone combination has me strangely intrigued. But I might try to suise vide it at a lower temperature for longer and then give the shredded meat a quick toss in a hot skillet.

[@danidarkheart]

Growing up in SC it was not uncommon to see someone set up in our grocery store parking lot with a tow behind grill selling whole hog BBQ. They'd pick it right off the hog when you ordered. Makes my mouth water just thinking about it.

[@MaryClareVideos]

This is fantastic 😺👍

[@woofljh]

I bet two or three slices of thick cut applewood smoked bacon would enhance the smokiness!

[@CookinWithSquirrl]

Looks great, Chef! My wife (from Eastern NC) does not concur with you on the coleslaw :-)

[@johnstof5]

I was thinking if you do have a smoker you could tie up your frankenpork with some butcher's twine and smoke it like it's a normal shoulder. Maybe put it in one of those aluminum roasting pans in case it starts falling apart.

[@rocketsinclair]

I am thinking of trying the same thing. maybe start it open and seal it up later.

[@madmh6421]

I wonder how this would work in a Oven Bag for those who don't have a dutch oven? Great idea! Keep up the good work, and Thank-You!

[@jacquisantangelo6542]

I tried the recipe last night - I have three plastic quart containers (Chinese take-out) it turned out to deliciousness! I have a quart to give to my brothers FIL who is an authentic North Carolina native. I also made the vinegar sauce. I’m thinking pulled pork tacos too. Can you freeze without any problems?

[@ScottWorthington]

Excellent Chef John. Loved the recipe for the sauce (In NC we call it dip). Now how 'bout a recipe for the absolutely essential red barbecue slaw. Thanks.

[@anthonyriley623]

I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??

[@jspuckett73]

CHEF JOHN... if mention RODNEY SCOTT and CAROLINA in the same sentence, please specify SOUTH Carolina. Surely you watched Anthony Bourdain's tour of Charleston, SC in his "Parts Unknown " series

[@carriemartinez2933]

I'm really wanting to try the meat aspect of this, but it's just going to have to be with KC BBQ sauce!!! I've just never been a fan of the Carolina style sauce!!! And Chef John, I'll try that first sammich without the slaw, but the second one is going to have to be slawed lol!!!!

[@CantankerousDave]

Yep, the crunch really adds to it. A BBQ place here in town introduced me to eating it that way. When they first opened, all the servers were trained to explain the different regional types of BBQ and what sauces went best with each (the meat comes plain, and you choose what sauce you want, if any). Sauce sommeliers.

[@ihikefar]

You might qualify for Tarheel status with this one. Thank you for promoting our great BBQ traditions.

[@RLKmedic0315]

He doesn't put slaw on his sandwich. That's blasphemy

[@badger305]

@@RLKmedic0315 No it's blasphemy if you ruin a bbq sandwich with cole slaw.

[@arglbargl]

lol not even close

[@arglbargl]

@@badger305 the vinegar and celery seed from the slaw enhances the flavor of the pork. it's an essential component of a bbq sandwich

[@ihikefar]

I’m waiting on the sequel- NC Lexington Style BBQ.

[@wandasetzer1469]

There are usually some crispy/crunchy parts on the whole hog. Actually I don't know how you'd smoke a hog without the outside being crunchy. If you go to a barbecue restaurant of the old style, you can ask for more of that or extra mop sauce. Everybody has their own particular preferences. Putting the sauce on your sandwich the way you did seems about right. I prefer to eat barbecue on a plate with hush puppies and slaw rather than a bun. I don't know about now, but you used to be able to get a couple of guys to come and do a pig pickin' for a special occasion. It makes for a long party. --- From a North Carolina native.

[@aaronhickman192]

Ive got a smoker so do you think i could stack and truss the same way. Smoke 225 a few hours then wrap and cook until 195 internal and it looks right.?

[@karstmama]

I love the frankenbaby pig idea, but the flavor profile is wrong for my eastern NC palate! ;) Thank you, Chef John.

[@jhuds2557]

We have always used a shoulder and ham to do our pulled pork. Cook at 250 degrees for about 6 hours, then chop and sauce...makes for delicious barbecue. Don't leave out the fat on the shoulder...

[@jhuds2557]

I'm sorry, I needed to double that time...

[@steveegbert7429]

While watching this I suddenly realizes I was salivating and almost tasting this! I would like to try something like this and add some really fatty bacon.

[@anthonyriley623]

I'm sorry!! about the inconveniences, i'm just trying to connect with open minded and ambitious individuals when it comes to work and creating a second income stream. Do you keep your options open??

[@ann1954ful]

Yummy Chef 👨‍🍳 just yummy 😋 😜 😊

[@ck1578]

Great timing Chef John. I just traveled from Charleston to my home in Maryland indulging in Carolina BBQ the whole way home. Charleston and Rodney Scott’s, Hemingway, SC and his family’s spot. Eastern North Carolina and the Skylight Inn and keeping it in that family at Sam Jones in Winterville, NC. All whole hog and all delicious. I will be making this to attempt a replication. I will say, the right coleslaw on that sandwich does create something special - at least in my mouth.

[@TheKirbyT]

If you're ever swinging back through, check out Wilber's in Goldsboro. It's my favorite bbq in the state.

[@NCAlien910]

Did you go to Parker’s? They have the best barbecue in Greenville!

[@delisebomer8654]

I've been travelling with the wrong folk.! 😂

[@ck1578]

@@NCAlien910 Unfortunately, I only had a few days and my stomach is only so big! Next time.

[@bryanhayes9728]

Spent two summers in NC during college (from Arizona) - love that NC bbq and the southern hospitality! I got to join several barbecues with total strangers who took me right in. Some of my favorite memories of great food with great people - and you gotta have that slaw on the sandwich! ♥️

[@cadiehl1]

Good Lord I know that’s good!