Ed Mitchell's Eastern North Carolina-Style Whole Hog
Big Apple Barbecue Dish to Wow Your Family!
*Recipe Courtesy Of The Pit Authentic Barbecue Restaurant; Raleigh, N.C.
Pour charcoal in a circle in the base of the pig cooker. Light coals. Once the charcoal has turned white, add six to eight small logs of hickory or oak, 6 inches in diameter and 18 inches long. Put the pig on the grill, inside up.
Shut the pig cooker. Leave enough space inside to let air to flow in and out but not too much space.
Cook 8-10 hours. Don't open. Coals should last the entire time. After the cooking time, open grill and allow pig to cool a few minutes. Use thick gloves to pull the skin off pig (save to chop into barbecue, if desired) and debone the pig. All the meat should fall right off the bones. Eat and enjoy, or chop the pig and season with eastern north carolina-style barbecue sauce to taste.