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Smoked Whole Hog

Smoked Whole Hog

By Traeger Kitchen

Impress your guests at your next cookout with this whole smoked hog recipe. From snout to tail, this little piggy tastes darn delicious.

Prep Time

15 Min

Cook Time

7 Hr

Pellets

Hickory

Ingredients

This recipe serves:

2

Units of Measurement:
main
6 1/3 Cup apple juice
1 Cup Traeger Pork & Poultry Rub, divided
30-40 lb whole hog, dressed
1/2 Cup yellow mustard
1/2 Cup Canola oil
Sauce
3/4 Cup apple cider vinegar
3 Tablespoon kosher salt
2 Tablespoon hot sauce

Steps

  • 1

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    In a medium bowl or container, combine the apple juice and 1/2 cup Traeger Pork & Poultry Rub and stir well to dissolve the rub.

  • 3

    Inject the apple juice mixture into the hog, focusing on the hams and shoulders. Rub the inside of the cavity with the mustard and season with the remaining 1/2 cup Traeger Pork & Poultry Rub.

  • 4

    Place the hog directly on the grill grates, skin-side up. Insert the probe into the ham or shoulder. Close the lid and cook for 2 hours.

    225 ˚F / 107 ˚C

    02:00

    Super Smoke

  • 5

    Baste the outside of the hog with the canola oil to help develop a deep mahogany color and crisp the skin. Close the lid and continue cooking until the internal temperature reaches 203°F, 5-6 hours more.

    225 ˚F / 107 ˚C

    203 ˚F / 95 ˚C

    06:00

    Super Smoke

  • 6

    Remove the hog from the grill and let rest for 25 minutes.

  • 7

    Make the sauce: In a liquid measuring cup or medium bowl, whisk together the apple cider vinegar, salt, and hot sauce.

  • 8

    Pull and shred the meat from the hog and transfer to a large dish. Pour the sauce over the pulled meat and toss to mix well.

  • 9

    Serve the meat on its own, or in sandwiches, tacos, or your favorite application. Enjoy!

My Notes


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