What to feed a crowd by cooking a whole pig and don’t know where to start? Begin with this guide, courtesy of the North Carolina Pork Council.
Select Your Menu
What do you plan on serving? Here are some recipes to get your started. All recipes feed a crowd.
And for the sauces:
- Basic Eastern Carolina Hot Vinegar Barbecue Sauce
- Piedmont Lexington-Style Sauce
- Eastern Carolina Pig Pickin’ Sauce
- Western Carolina Ketchup-Based Barbecue Sauce
Select Method of Preparation
For whole hog or shoulders, etc. using wood, charcoal, or gas.
Important – Do not exceed 225 degrees F. cooking temperature for the first 2 hours of cooking.
- If using an “open” grill allow 1 hour per 10 pounds of pork.
- In order to achieve maximum tenderness an internal temperature of 180 degrees F. or above must be reached.
- If using gas cooker, read manufacturer’s instructions.
- When using charcoal or wood distribute more coals under the hams or shoulders and less in the center for more uniform cooking. Additional coals started outside of cooker should be added as needed to maintain proper temperature.
Determine Number You Plan On Serving
Allow 1 1/2 lbs. of carcass weight per person. This will tell you the amount of pork needed to purchase plus cooking time. Dressed pig = no head, no feet, and split to lay flat.
Where to Purchase
- At a state inspected establishment.
- A 7 days notice for a local supermarket, or grocery store, or meat packer is often needed.
Basic Equipment Needed
- Large container such as ice chest, suitable for keeping a temperature of 35 degrees F. or less up to 24 hours prior to cooking.
- Large grill surface suitable for method of cooking – wood, charcoal, or gas.
- Meat thermometer to insure 180 degrees F. internal temperature for optimum tenderness.