Carolina-Style "Whole Hog" Barbecue Pork

Chef John's Carolina-style "whole hog" barbecue pulled pork is a simplified version that requires various cuts of meat and a Dutch oven to feed a crowd.

• Preparation Time: 15 mins
• Cooking Time: 9 hr
• Total Time: 9 hr 15 mins
• Calories: 775 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons ground black pepper
• 1 teaspoon ground cumin
• 2 teaspoons smoked paprika
• 5 teaspoons kosher salt
• 1 pound pork belly, skin removed
• 2 teaspoons smoked salt
• 0.5 teaspoon cayenne pepper
• 2.5 pounds baby back pork ribs
• 1.75 pounds pork shoulder roast
• 1.25 pounds pork tenderloin, trimmed
• 0.75 pound pork sirloin roast

Recipe Instructions

Step 1

Preheat the oven to 250 degrees F (120 degrees C).

Step 2

Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.

Step 3

Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.

Step 4

Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.

Step 5

Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half. Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven.

Step 6

Roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.

Step 7

Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.