For a deeper smoky flavor, consider adding a teaspoon of liquid smoke to the dry rub. If you don't have a Dutch oven, you can use a roasting pan with a tight-fitting lid. Ensure the foil is well-sealed to prevent moisture loss. The cooking time may vary depending on your oven. Start checking for doneness around 8 hours and adjust accordingly. Serve the barbecue pork on toasted buns with your favorite coleslaw and barbecue sauce. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Carolina-Style "Whole Hog" Barbecue Pork
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PREP TIME15 mins
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COOK TIME9 hrs
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TOTAL TIME9 hrs 15 mins
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SERVING10 People
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VIEWS18
Experience the iconic flavors of Carolina-style whole hog barbecue, reimagined for your home kitchen. This recipe captures the essence of slow-smoked pork with a blend of carefully selected cuts and a robust dry rub, all cooked to tender perfection in your oven. Serve piled high on your favorite buns for an unforgettable barbecue experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol229 mg
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Fiber0 g
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Protein61 g
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Saturated Fat20 g
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Sodium1625 mg
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Fat56 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 250 degrees F (120 degrees C). (5 minutes)
02
Step
0 mins
Cut the ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half to ensure even cooking and maximum flavor penetration.
03
Step
2 mins
In a small bowl, combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne pepper to create the dry rub. Mix thoroughly with a spoon until well combined. (2 minutes)
04
Step
10 mins
Generously season all cuts of meat on both sides with the prepared dry rub. Reserve about 4 teaspoons of the rub for adjusting seasoning after cooking if needed. (10 minutes)
05
Step
0 mins
Place a large piece of heavy-duty foil on a sheet pan. Arrange half of the ribs in the center of the foil, then layer with the shoulder, tenderloin, pork belly, and sirloin. Top with the remaining rib half.
06
Step
10 mins
Tightly wrap the meat in 3 additional layers of heavy-duty foil to ensure a secure seal and trap in moisture during cooking. Transfer the wrapped meat to a Dutch oven. (10 minutes)
07
Step
9 hrs
Roast in the preheated oven until the meat is exceptionally tender and easily pulls apart, approximately 9 hours. Check for doneness by inserting a fork into the meat; it should offer little resistance. (9 hours)
08
Step
15 mins
Carefully remove the bones. Using two forks, shred or pull the meat apart. Consider incorporating some or all of the rendered fat back into the meat for added richness and flavor. (15 minutes)
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RECIPE REVIEWS
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Please Rate
Roosevelt Watsica
Jun 27, 2025This recipe is a game-changer! I never thought I could get such authentic barbecue flavor from my oven.
Floyd Lang
Jun 25, 2025I added a touch of apple cider vinegar to the meat after shredding for a little extra tang. It was delicious!
Marcia Weber
Jun 4, 2025The dry rub is perfectly balanced, and the meat was incredibly tender. My family devoured it!
Dudley Roberts
May 15, 2025Definitely a weekend project, but so worth the effort. This is my new go-to recipe for barbecue.