Skip to main content

Recipe: Carolina Gold Wild Hog Sandwich

Recipe: Carolina Gold Wild Hog Sandwich
Print Recipe

There are two subjects sure to start a fistfight in hunting camps across the Southeast — football and barbecue. I'll leave the pigskin discussions to other folks, but when it comes to the meat inside the skin, I'm willing to throw a few blows in defense of the country's best barbecue, which comes from S'carlina. That's South Carolina to the rest of us, home to four distinct types of 'cue, including a mustard-based sauce known locally as Carolina Gold.

Carolina-Gold-Wild-Pork-Sandwich

This bright yellow soak is sweet and tangy, perfect to tame the wild flavors of an ol' swamp hog that you stuck late the night before while a pack of dogs bawled in your ear. You could eat this with a fork and side of beans and greens, but it's best piled high on a Kaiser bun and, because you are in the South after all, topped with a healthy dose of quality slaw.

Ingredients:

5 lbs. pork butt or roast

1 pint apple cider vinegar in spray bottle

2 tbs. canola oil


Rub:

¼ cup kosher salt




¼ cup brown sugar

¼ cup paprika

3 tbs. cumin

Recommended


2 tbs. chili powder

2 tbs. black pepper

1 tbs. cayenne powder

1 tbs. red pepper flakes

1 tsp. onion powder

1 tsp. garlic powder

Barbecue Sauce:

1 cup yellow mustard

½ cup apple cider vinegar

½ cup honey

2 tbs. dark brown sugar

2 tsp. Worcestershire sauce

1 tsp.

Whisk sauce ingredients together in a small bowl and chill overnight to let flavors combine.

Thoroughly mix the rub ingredients together and massage into pork butt, reserving 1 tablespoon of rub. Let roast rest on counter for one hour.

Create a mop sauce by mixing reserved rub with apple cider vinegar and canola oil in a spray bottle.

Preheat smoker to 225 degrees. Add hickory chips to smoker pan.

Place pork roast on rack and smoke two hours.

After the second hour, start basting the roast with apple cider vinegar mop every hour, until internal temperature reaches 165 degrees. This will take anywhere from four to six hours.

Remove pork roast from smoker and wrap tightly with heavy-duty foil. Return roast to smoker.

Finish cooking the roast until the internal temperature reaches 195 degrees.

Remove pork butt from smoker and let rest 15 minutes.

Chop and serve on buns with slaw.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

The Truth About Thermal Optics

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

Weatherby's All-New Model 307 Range XP

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

Introducing the Savage 110 Trail Hunter

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

Federal Terminal Ascent 7mm PRC

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

CZ Shadow 2: Competition Ready Right Out of the Box!

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

The Ultimate Truck and Trail Gun

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Hunting

The Golden Triangle

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

Cleaning Up for Ultimate Season Success

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

Packing Protein for Western Hunting Trails

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

Browning X-Bolt Speed: Lightweight & Accurate for Backcountry Hunting

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Hunting

A Boy's First Whitetail Hunt

Publisher of Petersen's HUNTING magazine, Kevin Steele is at the Steiner Optics booth with Alberto Corbetta to discuss t...
Gear

Steiner Optics Predator Series

Petersen's Hunting Magazine Covers Print and Tablet Versions

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Magazine App Logo

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Petersen's Hunting stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now

Enjoying What You're Reading?

Get a Full Year
of Guns & Ammo
& Digital Access.

Offer only for new subscribers.

Subscribe Now