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Hogzilla is history
Doctor Evil
Posts: 23
My 20 pound pork butt, aka "Hogzilla" is finished. I cooked it at about 250 degrees for 21 hours - during a snowstorm. We got 8 inches of snow at our house while I was cooking. For those of you who asked about the size of the butt, it turned our to be 2 pork shoulders weighing in at 10 pounds each. I have them wrapped in foil, waiting. But not before I snuck a couple of bites. Wow! Now I am researching the sauce. I mixed the mustard sauce that I found on this forum. It is equal parts mustard, apple cidar vinegar and honey. Now I'm looking for a spicy red sauce and would appreciate any suggestions. Thanks for all your help with Hogzilla.
Eric
Eric
0
Comments
Pulled pork is one of my family's favorites.
http://www.nakedwhiz.com/elder.htm#rubs
Scroll down and you will see a recipe for Piedmont Sauce.
What do you use for the sauce?
Eric
Mike eluded to this but I will make it clear :laugh:
Eastern NC Style BBQ is WHOLE Hog chopped/pulled and mixed together, then a vinegar based sauce is ADDED.
Western NC Style BBQ is Butt and/or Shoulders chopped\pulled, then a tomato based sauce is ADDED.
Some people will inject the whole hog with the vinegar based sauce. I do cause that is the way my Father-in-Law taught me. Lots of competitors will Marinate and or inject butts. I don't. If I do inject it will be done at the Plateau when the juices are moving and can draw the injection into the meat.
The flavor profile of the whole hog goes well with the vinegar based sauce. While it is good on the Butts it's not the best. Tomato based sauce is good on the Whole Hog mixture, but it is not the best.
You cooked just the butts. Go with a tomato base sauce like the Piedmont Recipe Mike pointed out.
However, it's YOUR cook. Experiment with different sauces.
For those keep track Elder Ward and I come from different parts of North Carolina :woohoo:
Can you really get a whole hog on an egg? :huh:
Steve
Steve
Caledon, ON
I have a hog cooker in my back yard.
S
Steve
Caledon, ON
Eric
110 pounds of pork about to become NC Style BBQ. Yes the head is missing on purpose.