How Carolina Barbecue Legend Sam Jones Cooks a Whole Hog | Eater
"Built on a four-generation family tradition of whole-hog cooking, this Carolina barbecue operation practices a simple, patient method: the hog’s skin is wetted and salted—nothing else is applied—and the animal cooks roughly 18 hours over wood until the ribs and backbone begin to separate. The pitmaster then exposes the pig to direct wood heat to crisp the skin to a parched but not scorched crunch, and uniquely chops the skin in with the meat to create a contrasting, balanced texture in every bite. The chopped pork is finished with a light dressing rather than a heavy sauce so the eater can taste the wood, smoke and time that define the meat; it’s served on its own or as a sandwich on a burger bun with slaw. Using six wood smokers, the team also prepares chicken, ribs and turkey and can handle up to a dozen whole hogs at a time." - Avery Dalal
