Recipe By Chef John
Published Jul 8th
Carolina-Style “Whole Hog” Barbecue Pork
Prep 15m Cook 9h Additional - Ready In 9h 15m
Servings - Calories 775

I’m showing you how to do a “whole hog” barbecue without a 6-foot-long barbecue pit, which you probably don’t have, and without a whole hog, which you definitely don’t have. While you probably could get those things if you really needed to, by using this experimental, mini version, you really don’t have to. Serve on buns.

Recipe Ingredients

  • 2 ½ pounds baby back pork ribs
  • 1 ¾ pounds pork shoulder roast
  • 1 ¼ pounds pork tenderloin, trimmed
  • 1 pound pork belly, skin removed
  • ¾ 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
  • ½ teaspoon cayenne pepper

Cooking Directions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
  3. 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.
  4. 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.
  5. 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.
  6. 6 Roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
  7. 7 Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.

Nutrition Facts

  • Calories 775
  • Carbohydrate 3.7 g
  • Cholesterol 228.8 mg
  • Fat 56.3 g
  • Fiber 0.3 g
  • Protein 60.7 g
  • Saturated Fat 20.2 g
  • Sodium 1625.2 mg


  1. We've made so many Chef John's recipes usually with no changes and most are very good. This time, the idea of combining various pork cuts was key and we made several changes to the process.My family prefers pulled pork butt using the sous vide que method so that was the approach for this recipe. I - Read more ...
  2. Chef John your "whole Hog" barbacue was so fun. It gave me rememberance of the 'whole hogs" I've buried and spit barbecued in my younger days (no beer involved this time).My method involved putting all my pork in my smoker and appling heavy smoke using pecan chips for an hour or so. Then I rubbed - Read more ...
  3. I decided to change this up a bit… rather than roasting in the oven, I combined the ingredients into sous vide bags and cooked it all at 165F for 18 hours. It was so rich and succulent… I’ve done sous vide pulled pork using just the shoulder before, but this was on a whole new - Read more ...
  4. The flavor is amazing! So easy to make and so delicious! Chef John wasn't exaggerating when he said that if you haven't had whole hog pulled pork, you haven't really had pulled pork. The combinations of flavors and textures once everything has been pulled and blended together is simply incredible. This will be my go-to - Read more ...
  5. Fantastic Method! I was watching the youtube channel and was instantly excited about the idea of doing pit style BBQ but in my small Bay Area kitchen! I made some minor modifications. I wrapped my pork up in butcher paper instead of foil. I also put the entire package into a dutch oven to make - Read more ...