Barbecuing a whole pig is a great event for the whole family. Gather your friends, neighbors and relatives for this delicious and flavorful treat. A good time to barbecue is in the early fall when pigs that have been fed for slaughter are ready to go to the butcher. The method detailed here is one commonly used to make North Carolina or Tennessee barbecue.
Instructions
1. Start a wood fire to create coals to use for smoking. You can use prepared charcoals, but making your own allows you to control the heat better.
2. Take the pig to the slaughter house to have it properly dressed and ready to barbecue.
3. Bring the pig back to your barbecue spot and cut it down the middle. Break the backbone as you cut so the pig will lay flat, face down.
4. Make an even bed of coals the entire length of the cooking surface.
5. Place a heavy wire screen or rack about one foot above the bed of coals. An old mattress spring works really well for this task. Grease the rack to prevent too much sticking.
6. Lay the pig flat on the barbecue surface. It should be stretched out and look like a butterfly. Add salt to the outside.
7. Keep the pig cooking evenly, adding coals as needed throughout the night for about 7 to 8 hours or until the internal temperature reaches 170 degrees. Turn the pig over, brush liberally with sauce and cook for one more hour
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