As mentioned in Part 1 Eastern Carolina smoked pork is done a whole different way. They use the whole hog and instead of the red ketchup based mop they use a vinegar mop. Now there hogs are big and need a couple of men to flip them so for home cooking the recipe is down sized for a smaller smoker and one man cooking.
First the meat: Since you are doing the whole pig you are getting a different flavor though since the hams, bellies, loins, etc. are included. For a home smoker you will want to get a smaller 80lb pig and have it butter flied, so it lays flat. Get some chicken wire and cut two pieces to fit and tie them together over and under the pig. This also gives you a handle to flip the pig.
Rub: Normally just salt and pepper
The sauce, six ingredients:
5 cups distilled white vinegar
3 T salt more to taste
3 T sugar
3 T Freshly ground back pepper
2 T Hot red pepper flakes
3 T Hot sauce such as Texas Pete(made in NC) or your favorite
This recipe from Steven Raichlen and uses the same 6 ingredients Meathead does.
The pigs are again cooked over a bed of coals or off set smoker . The difference here is they are flipped every hour or so and mopped about every 1/2 hour. Smoking temp will be around 250 and timing for an 80lb one 8-10 hours. You can do a smaller 50lb one in 6-7 hours. Once the pig is pulled from the smoker, you can pullall of the meat out from the skin onto a large board, don't forget the cheeks leave the layer of fat along the back. Then use a set of cleaver to chop the meat to size or more arduously pull the meat which seems to take forever. After chopping add some of the some of the sauce and mix the meat so that everyone will get a little of all parts of the pig. The last but not least in my view is that golden skin. Cut it in to 1/4 inch pieces and deep fry and mix in for a little crunch. Pull the pig off the fire when the shoulder reaches 195 the hams may be slightly lower. Also put foil on the ears after 3 hours to keep from burning.
Serve on a bun with a vinegar slaw, no mayonnaise this time and sauce on the side again a couple different heat levels.
Now for areas that are joint to boat types:
Woods: Oak and Hickory are prevelant through NC with a town name Hickory in western NC There are also a lot of apple orchards and while the commercial don't use it I will use a chunk that lasts about an hour.
Cooking temps: 150 works well, even 175 will not dry them out they have plenty of fat and collagen to soften
First the meat: Since you are doing the whole pig you are getting a different flavor though since the hams, bellies, loins, etc. are included. For a home smoker you will want to get a smaller 80lb pig and have it butter flied, so it lays flat. Get some chicken wire and cut two pieces to fit and tie them together over and under the pig. This also gives you a handle to flip the pig.
Rub: Normally just salt and pepper
The sauce, six ingredients:
5 cups distilled white vinegar
3 T salt more to taste
3 T sugar
3 T Freshly ground back pepper
2 T Hot red pepper flakes
3 T Hot sauce such as Texas Pete(made in NC) or your favorite
This recipe from Steven Raichlen and uses the same 6 ingredients Meathead does.
The pigs are again cooked over a bed of coals or off set smoker . The difference here is they are flipped every hour or so and mopped about every 1/2 hour. Smoking temp will be around 250 and timing for an 80lb one 8-10 hours. You can do a smaller 50lb one in 6-7 hours. Once the pig is pulled from the smoker, you can pullall of the meat out from the skin onto a large board, don't forget the cheeks leave the layer of fat along the back. Then use a set of cleaver to chop the meat to size or more arduously pull the meat which seems to take forever. After chopping add some of the some of the sauce and mix the meat so that everyone will get a little of all parts of the pig. The last but not least in my view is that golden skin. Cut it in to 1/4 inch pieces and deep fry and mix in for a little crunch. Pull the pig off the fire when the shoulder reaches 195 the hams may be slightly lower. Also put foil on the ears after 3 hours to keep from burning.
Serve on a bun with a vinegar slaw, no mayonnaise this time and sauce on the side again a couple different heat levels.
Now for areas that are joint to boat types:
Woods: Oak and Hickory are prevelant through NC with a town name Hickory in western NC There are also a lot of apple orchards and while the commercial don't use it I will use a chunk that lasts about an hour.
Cooking temps: 150 works well, even 175 will not dry them out they have plenty of fat and collagen to soften
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