freshmex18
Found some matches.
I recently came across a Wilson's BBQ video on YouTube where he scales down a whole hog cook so that a backyard chef with a smaller setup can make an approximation of a whole hog cook. He smokes a skin-on pork shoulder and a skin-on pork belly, then shreds the meats and mixes them together, chops the crispy skin into chunks, and makes his fake whole hog sandwiches from there. It seems like a good idea for those of us who do not have setups large enough to cook a whole hog (or enough friends and family to eat that much meat) but I can't help but think there are many more cuts of pork that are not present in this method that maybe should be.
So here's my question: If you were going to do a scaled down version of a whole hog cook, which cuts would you deem as essential to use? Or do you think a pork belly and shoulder cook is good enough for these purposes? Or would you just hunt down a suckling pig and do it that way?
So here's my question: If you were going to do a scaled down version of a whole hog cook, which cuts would you deem as essential to use? Or do you think a pork belly and shoulder cook is good enough for these purposes? Or would you just hunt down a suckling pig and do it that way?