Bag of 8.8lb Cowboy® 100% Natural Lump Charcoal
Cowboy® Hardwood Lump Charcoal
Bag of 18lb Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy®  All Natural Apple Hardwood Briquets bag
Cowboy® All Natural Apple Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets Bag
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® Apple Wood Chips bag
Cowboy® Apple Wood Chips
Cowboy® Cherry Wood Chips bag
Cowboy® Cherry Wood Chips
Cowboy® Pecan Wood Chips Bag
Cowboy® Pecan Wood Chips
Cowboy® Hickory Wood Chips Bag
Cowboy® Hickory Wood Chips
Cowboy® Mesquite Wood Chips bag
Cowboy® Mesquite Wood Chips
Cowboy® Range Style Wood Chips Bag
Cowboy® Range Style Wood Chips
Cowboy® Smokin' Cups pack of three, hickory, mesquite and apple wood chip cups
Cowboy® Smokin' Cups
Cowboy® Apple Smoking Wood Chunks bag
Cowboy® Apple Wood Chunks
Cowboy® Hickory Smoking Wood Chunks bag
Cowboy® Hickory Wood Chunks
Cowboy® Mesquite Smoking Wood Chunks bag
Cowboy® Mesquite Wood Chunks
Cowboy® Cherry Wood Chunks bag
Cowboy® Cherry Wood Chunks
Cowboy® Pecan Wood Chunks Bag
Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets bag
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets bag
Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Hickory Barbeque Pellets bag
Cowboy® Hickory Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets bag
Cowboy® Mesquite Barbeque Pellets
Cowboy® Range Style Sweet & Tangy BBQ Sauce Bottle
Cowboy® Range Style BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Prairie Fire Hot & Spicy BBQ Sauce Bottle
Cowboy® Prairie Fire BBQ Sauce
Cowboy® Hickory Pit-Style Cookin' Wood Bag
Cowboy® Pit-Style Cookin' Wood
Cowboy® 100% Natural Wood Wool Firestarters bag
Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

Pig-Pickin' Whole-Hog Barbecue

Barbecue stirs passionate, absolute, unshakable, on-the-spot opinions from North Carolinians. Folks here argue over:

What all North Carolinians do agree on however is that their state has the best-tasting barbecue on the planet. Of course, the Cowboy Crew jumped at the chance to put this theory to the test.

 

Man cutting top of a barbecued Whole-Hog on large skewers Man cutting top of a barbecued Whole-Hog on large skewers

We asked some of the experts from the Whole Hog Barbecue Series to share their tips for hosting the perfect pig pickin’, whole-hog barbecue, complete with sauces and sides. We found their insights led to some delectable, legit barbecue that certainly did not disappoint.

Ingredients

Yield: 70 servings
Ingredients

  • 1 (75- to 100-pound) dressed pig (no head, no feet & split)
  • 1/2 pound salt
  • 60 pounds charcoal briquets, divided
  • Cowboy BBQ Sauce, or make your own barbecue sauce (Click here for four great recipes) 

Preparation

  • Trim and discard any excess fat from the pig, and sprinkle salt inside cavity
  • Set pig aside
  • Place 20 pounds of Cowboy All Natural Hardwood Briquets in pork cooker and ignite
  • Allow to burn until charcoal has turned ash-grey
  • Place heavy gauge wire, about the size of pig, over pork cooker, 13 inches from coals
  • Place pig flat, skin side up, on wire surface
  • Close lid of cooker and cook at 250 degrees for 6 hours, adding additional lighted coals as needed to maintain temperature in cooker
  • Place a second piece of wire over pig, sandwiching pig between the 2 layers of wire
  • Turn pig over and remove wire from the top
  • Insert meat thermometer into thigh, taking care not to touch the bone
  • Baste meat with barbecue sauce, and pour sauce in rib cavity to measure 1 inch
  • Close pork cooker lid; cook at 250 degrees for an additional 2 hours, or until meat thermometer registers at least 180 degrees and no pink meat is visible when hams and shoulders are cut
  • Slice or chop meat or allow guests to pull meat from bones.
  • Serve with barbecue sauce.

Note: Cooked meat may be stored frozen for up to 3 months

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