Smoked Whole Hog

Ingredients

One 75 pound Whole Hog

5 cups Rub of Choice

6 cups Apple Juice

2 cups Virgin Olive Oil

4 cups Apple Cider Vinegar

1 cup Frank’s Hot Sauce

¼ cup Red Pepper Flakes

¼ cup Salt

¼ cup pepper

1. Prepare coals for indirect fire.  Add wood of choice, I prefer Cherry or Apple.
2. Season the inside of the hog, then cover inside with aluminum foil.  Use toothpicks to hold the foil in place.  Rub outside skin with olive oil.  Cover the snout, ears and tail with aluminum foil.  Place soda can in pig’s mouth so later you can place a fresh apple for presentation when the pig is done.
3. Place the hog on the pig rack or rotisserie right side up.  Make sure the rear end and shoulders are closest to the hot coals.  Do not place coals directly under the main body or it will overcook the ribs and tenderloin.
4. Cook and maintain temperature of 230-250 for twenty four hours.  Add coals as needed, around every three hours.  Throughout the cooking process take temperature in ham, shoulder and loin area to see which parts are cooking faster and slower.  Every three hours spray or baste with apple juice. 
5. After five hours, remove the aluminum foil from the ears, snout and tail so it will be a nice brown color when it is finished.  The whole hog is done when the internal temperature reaches 170 degrees. 
6. Remove hog and let rest for 15 minutes.  While this is happening mix together the remaining vinegar, hot sauce, pepper flakes, salt and pepper.
7. Use clean heavy duty rubber gloves and pull the meat and mix with the vinegar sauce. 

Serve the hog with a side of your favorite barbeque sauce, I recommend Sweet Baby Ray’s, it goes great with the whole hog meat.