Eastern North Carolina Whole Hog BBQ

Introduction

Bring true Carolina barbecue to your backyard with this Eastern North Carolina Whole Hog BBQ recipe, cooked low and slow entirely on an Arteflame grill. The bold vinegar-pepper sauce basted throughout grilling gives this classic East Coast dish its signature tang, while the reverse sear method ensures juicy, flavorful pork with a crispy bark. With the Arteflame’s multi-heat zones and unique design, you'll cook a whole hog to absolute perfection—without ever needing an oven or pot.

Ingredients

• 1 whole hog (50-60 lbs, cleaned and butterflied)
• 2 cups apple cider vinegar
• 1/2 cup white vinegar
• 1 tbsp kosher salt
• 1 tbsp crushed red pepper flakes
• 2 tsp black pepper
• 1 tbsp brown sugar
• 1/2 cup melted butter (for basting)
• Firewood (oak or hickory preferred)
• 3 paper napkins
• Vegetable oil (for lighting the fire)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil and place them in the center of the Arteflame grill.
2. Stack firewood (preferably oak or hickory) over the soaked napkins to form a teepee shape.
3. Light the napkins and allow the fire to build. In about 20 minutes, the Arteflame grill will be ready for cooking.

Step 2: Prepare the Vinegar-Pepper Sauce

1. In a bowl, combine apple cider vinegar, white vinegar, kosher salt, red pepper flakes, black pepper, and brown sugar.
2. Stir until the salt and sugar dissolve. Set aside for basting during cooking.

Step 3: Season the Hog

1. Place the butterflied whole hog skin-side down on a large prep area.
2. Baste liberally with the vinegar-pepper sauce, especially around the shoulders and hams.

Step 4: Start Cooking the Hog

1. Lay the hog skin-side down on the outer perimeter of the Arteflame cooktop griddle, away from the direct fire but close enough to cook with radiant and conductive heat.
2. Close off the center grill grate for now or use it to sear side meats (such as shoulder portions or loins) once partially cooked.
3. Continue basting the hog every hour with the sauce and melted butter mixture to build layers of flavor and moisture.
4. Use different heat zones: place larger cuts closer to the grill’s hotter center zones, and thinner areas further toward the edges.

Step 5: Reverse Sear for Bark & Texture

1. Once the internal temperature in the thickest parts of the hog (shoulder and hams) reaches about 175°F, move those sections over the center grill grate momentarily for a 1,000°F sear to crisp up the exterior and lock in juices.
2. Continue to monitor temperature regularly. Remove the hog when the thickest parts reach around 195°F (remember to pull off at 180°F, as it will continue to cook as it rests).

Step 6: Rest and Serve

1. Let the hog rest for at least 30 minutes.
2. Pull or chop the pork as desired, mixing in crispy bark for texture.
3. Serve with extra vinegar-pepper sauce on the side.

Tips

• Always use a meat thermometer to ensure proper doneness.
• Start cooking early in the day—whole hogs take time (8-10 hours depending on size).
• Use melted butter as your baste instead of oil for enhanced richness.
• Tilt the hog slightly so juices collect in the belly cavity and self-baste while cooking.
• Make sure to rest the pork to allow juices to redistribute.

Variations

1. Spicy Mustard Hog: Mix yellow mustard into the vinegar-pepper sauce and add cayenne for a Carolina-Gold twist.
2. Herb Infused Hog: Add rosemary, thyme, and garlic to the butter and baste for a fragrant herbal flavor.
3. Smoky Maple Hog: Replace brown sugar with maple syrup in the basting sauce for a sweeter bark.
4. Chili-Lime Hog: Add chili powder and fresh lime juice to the sauce for a tangy southwestern kick.
5. Savory Bourbon Hog: Stir in 1/4 cup bourbon into the basting sauce for rich, caramel notes.

Best pairings

• Creamy coleslaw with a vinegar kick
• Grilled cornbread on the Arteflame’s flat top
• Pickled okra or cucumbers
• Ice-cold craft beer (try a Carolina pale ale)
• Sweet tea or lemonade with mint

Conclusion

This Eastern North Carolina Whole Hog BBQ celebrates the rich tradition of Carolina barbecue cooked in a uniquely modern way using the versatile Arteflame grill. Crisp, juicy, and steeped in smoky, tangy flavor, this dish impresses at any backyard gathering and delivers a BBQ experience like no other.