Good Morning America Recipes

Ed Mitchell's Eastern North Carolina-Style Whole Hog

Big Apple Barbecue Dish to Wow Your Family!

Ed Mitchells Eastern North Carolina-Style Whole Hog
Servings:Over 8
Difficulty: Moderate
Cook Time: min

*Recipe Courtesy Of The Pit Authentic Barbecue Restaurant; Raleigh, N.C.


  • 80-pound pig, head and feet cut off, gutted and butterflied
  • One gallon eastern North Carolina-style barbecue sauce (click here for the recipe)
  • 40 pounds or two big bags of charcoal
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: pig, barbecue sauce

    Course: Dinner, Lunch

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