Smoked Suckling Pig, Vinegar Slaw and Vinegar SauceSteven Raichlen
A suckling pig slow roasted in a smoker. Keep the seasoning simple to focus on the flavors of the suckling pig. Serve the suckling pig North Carolina style sandwiches with a vinegar slaw and vinegar sauce.
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Smoked Suckling Pig, Vinegar Slaw and Vinegar Sauce
- Yield: Serves 8 to 10
- Method: Hot-smoking
- 1 suckling pig, about 20 pounds, cleaned, rinsed, and dried
- Extra virgin olive oil
- Coarse salt (kosher or sea) and coarse freshly ground black pepper
- 10 hamburger buns, buttered and grilled for serving (optional)
Step 1: Oil the pig inside and out with the olive oil and season generously with salt and pepper.
Step 2: Set up your smoker according to the manufacturer’s instructions and preheat to 325 degrees F.
Step 3: Smoke the pig, belly side down, until the internal temperature in the hams is about 195 degrees F. This will take 3 to 4 hours. Transfer the pig to a large cutting board or platter and let it rest for 20 minutes. Remove the skin and deep fry in hot oil it to make cracklings, if desired. Carve the meat and serve on buttered and grilled hamburger buns, if desired.