Best Whole Hog Recipes

Whole Hog image

Provided by Food Network

Time 7h15m

Yield 50 servings

Number Of Ingredients 7

Steps:

Cut the top of the garlic bulbs off and tie them in cheesecloth. Place garlic bulbs, salt, olive oil, seasoning salt, black pepper, and hot salt, to taste, in the inside of the pig as well as the outside. Roast as desired. When temperature of pig reaches 160 degrees F on an instant-read thermometer, it's done and ready to eat.

Whole Hog Roasted image

Provided by Timothy H.

Categories Pork

Time 9h

Yield 70 serving(s)

Number Of Ingredients 8

dressed pig
1/2 lb salt
3 o lbs charcoal
1 gallon vinegar
3/4 cup salt
2 tablespoons red peppers
3 tablespoons red pepper flakes
1 cup firmly packed brown sugar or 1/2 cup molasses

Steps:

Split backbone to allow pig to lay flat, being careful not to pierce skin.
Trim and discard any excess fat. sprinkle salt inside cavity. set pig aside.
Place 2O lbs charcoal in pork cooker. pour 1 quart charcoal lighter fluid.
over top, and ignite. Let burn until charcoal has turned ash-grey.
Place heavy gauge wire, about the size of pig, over pork cooker. 13" from coals.Place pig flat, skin side up, on wire surface. Close lid of cooker; cook at 225 deg. 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; remove wire from top. Insert meat thermometer.
in thigh; do not touch bone.
Baste meat with BBQ sauce; pour sauce in rib cavity t o measure 1 inch.close pork cooker lid; cook at 225 for 2 hours or until meat thermometer registers 17O deg. and no pink meat is visible when hams and shoulders are cut.
Slice and chop meat or allow guests to pull (pick) meat from bones.
Serve with BBQ sauce.

Nutrition Facts : Calories 22.5, Sodium 2471.5, Carbohydrate 3.2, Fiber 0.1, Sugar 3.1

Whole Hog Potato Salad Recipe - (3.9/5) image

Provided by á-8242

Number Of Ingredients 13

3 1/2 pounds red potatoes, scrubbed
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon parsley, dried
1 teaspoon salt
1 tablespoon granulated sugar
1 teaspoon ranch dressing mix
1 cup bacon, crumbled
1/2 cup green onions, chopped
1/3 cup chives, finely chopped
2 cups sour cream
2 cups mayonnaise
Splash of vinegar

Steps:

Bake potatoes until cooked through, about an hour. Let cool slightly then cut into cubes or slices. Place potatoes in a large bowl and mix in spices and seasonings one at a time. Add bacon, onion and chives and mix again. In a separate bowl, combine sour cream, mayo and vinegar. Add to potato mixture and mix well. Cover and refrigerate several hours before service-the longer, the better.

The Whole Hog Hoagie image

Provided by Nancy Fuller

Categories main-dish

Time 1h30m

Yield 36 servings

Number Of Ingredients 24

One 3-foot loaf soft Italian bread
Roasted Red Pepper Spread, recipe follows
8 ounces thinly sliced boiled ham
8 ounces thinly sliced mortadella
8 ounces thinly sliced salami
8 ounces thinly sliced provolone
3 cups shredded romaine lettuce
2 cups shredded radicchio
2 cups sliced tomatoes
Quick-Pickled Zucchini, recipe follows
One 16-ounce jar roasted red peppers, drained
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
2 teaspoons dried oregano
Pinch red chile flakes
2 cloves garlic
2 cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red chile flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced
3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons

Steps:

Cut the Italian loaf in half horizontally and spread the Roasted Red Pepper Spread onto the cut side of both halves. On one half, evenly layer on the ham, then the mortadella, salami and provolone. Top with the romaine, radicchio and tomatoes, then top with the other half of the loaf. Cut into 1-inch sandwiches and serve with Quick-Pickled Zucchini on the side.
Put the red peppers, mayonnaise, vinegar, oregano, red chile flakes and garlic in a food processor and pulse to combine well.
In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.