Recipe: Carolina Gold Wild Hog Sandwich

Recipe: Carolina Gold Wild Hog Sandwich

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


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

See More Recommendations

Popular Videos

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Have a freezer full of ground elk venison from your fall hunting trips? Never fear, the folks at Camp Chef have a great SHOT Show recipe that is lean and mean, easy to prepare, and a crowd-pleasing favorite!

2018 Petersen

2018 Petersen's Hunting Episode 11: Wheelgun Buffalo

Host Craig Boddington lays claim to hunting more than 100 Cape Buffalo over the course of his 40 plus year career, but he never took one with a handgun. That changed in South Africa when Craig faced down "black death" with a magnum wheelgun.

2018 Petersen

2018 Petersen's Hunting Episode 9: Aloha Axis Deer

Host Mike Schoby joins his buddies Jon Dubin and Jeff Johnston on the island of Lanai for a deer hunt Hawaiian style!

2018 Petersen

2018 Petersen's Hunting Episode 12: High Plains Elk

David Draper teams up with Fred Eichler to hunt elk on the high plains of southern Colorado.

Trending Articles

If you're spending time in the outdoors where you might encounter bears, carry one of these guns. Survival

Which Firearm Is Best for Bear Defense?

Larry Case - July 11, 2018

If you're spending time in the outdoors where you might encounter bears, carry one of these...

We evaluate the 6.5 in a real-life case study. Ammo

Is The 6.5 The Perfect Hunting Caliber?

Mike Schoby

We evaluate the 6.5 in a real-life case study.

A new wave of allergies threatens to turn hunters into vegetarians. News

The Ticks Making Hunters Allergic to Meat

David Hart

A new wave of allergies threatens to turn hunters into vegetarians.

Didn't draw? Here are five great places you can make a last-minute mule deer hunt. North America

5 Great Last-Minute Public-land Hunts

Joseph von Benedikt

Didn't draw? Here are five great places you can make a last-minute mule deer hunt.

See More Trending Articles

More Recipes

Turn your gobbler into tasty turkey jerky with this Asian-inspired recipe featuring spicy ginger, soy sauce, and sweet-hot chilies. Recipes

Spicy Asian Turkey Jerky Recipe

David Draper

Turn your gobbler into tasty turkey jerky with this Asian-inspired recipe featuring spicy...

Here's why you need to try black bear meat now and discover what you've been missing. Recipes

Why You Need to Try Black Bear Meat Now

David Draper

Here's why you need to try black bear meat now and discover what you've been missing.

This delicious preparation complements the rich venison flavor with a creamy stuffing and a hint of smokiness. Recipes

Spinach & Mushroom Stuffed Venison Heart Recipe

Michael Pendley

This delicious preparation complements the rich venison flavor with a creamy stuffing and a...

In this recipe, a bear roast is prepared Sauerbraten style. The meat is marinated in a mixture of red wine, vinegar, and spices, and then braised and served with a hearty gravy. Recipes

Bear Sauerbraten Recipe

David Draper

In this recipe, a bear roast is prepared Sauerbraten style. The meat is marinated in a mixture...

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

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