ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Barbecued Whole Pig


70 servings


  • 1 (75- to 100-pound) dressed Pig
  • 1/2 pound salt
  • 30 pounds charcoal briquets, divided
  • Barbecue Sauce

How to Make It

  1. Split backbone to allow pig to lay flat, being careful not to pierce skin . Trim and discard any excess fat. Sprinkle salt inside cavity. Set pig aside.

  2. Place 20 pounds charcoal in pork cooker. Pour 1 quart charcoal lighter fluid over top, and ignite. Let burn until charcoal has turned ash - grey . Place heavy gauge wire, about the size of pig , over pork cooker, 13 inches from coals.

  3. Place pig flat , skin side up, on wire surface. Close lid of cooker; cook at 225° for 6 hours, adding additional lighted coals as needed to maintain temperature in cooker.

  4. Place a second piece of wire over pig, sandwiching pig between the 2 layers of wire. Turn pig over; remove wire from top. Insert meat thermometer in thigh; do not touch bone.

  5. Baste meat with barbecue sauce; pour sauce in rib cavity to measure 1 inch . Close pork cooker lid; cook at 225° for 2 hours or until meat thermometer registers 170° and no pink meat is visible when hams and shoulders are cut.

  6. Slice and chop meat or allow guests to pull (pick) meat from bones. Serve with barbecue sauce.

  7. Note: Meat maybe cooked and frozen for up to 3 months.

Oxmoor House Homestyle Recipes