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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.
Ingredients
- 2.5 pounds baby back pork ribs
- 1.75 pounds pork shoulder roast
- 1.25 pounds pork tenderloin, trimmed
- 1 pound pork belly, skin removed
- 0.75 pound pork sirloin roast
- 5 teaspoons kosher salt
- 2 tablespoons brown sugar
- 2 teaspoons smoked salt
- 2 teaspoons smoked paprika
- 2 teaspoons ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
Instructions
- Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
- Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
- 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.
- 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.
- 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 and roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
- Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.
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