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


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

Venison Cheeseburger Bites Recipe

Venison Cheeseburger Bites Recipe

If you're tired of the same old jalapeno and cream cheese poppers, here's a completely different take on the popular party appetizer. Easy to make, and incredibly delicious, these mini cheeseburgers, wrapped in bacon, make the perfect one-bite-fits-all snack for your next tailgate party or hunting camp.

Top Ten Hunts

Top Ten Hunts

Here at Petersen's Hunting we have compiled the 10 best hunts caught on camera from the last 2 years of Petersen's Hunting TV. Enjoy!

Fare Game: Stuffed Elk Backstrap Recipe

Fare Game: Stuffed Elk Backstrap Recipe

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.

Hunting Coues Deer South of the Border

Hunting Coues Deer South of the Border

Former Delta Force Operator Kyle Lamb hikes the rugged desert mountains of northern Sonora in pursuit of the diminutive Coues species of whitetail.

See More Popular Videos

Trending Articles

Check out the new fleet of off-road options for hunters. Wheels Afield

2020 ATV Buyer's Guide

Rick Sosebee - June 23, 2020

Check out the new fleet of off-road options for hunters.

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled venison loin in this recipe. Recipes

Grilled Venison Loin with Caper-Mustard Sauce Recipe

Jenny Nguyen-Wheatley

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled...

Chances are good that you're not getting the best out of your trail cams. Optics

3 Ways You're Using Trail Cameras Wrong

Tony J. Peterson

Chances are good that you're not getting the best out of your trail cams.

Is lever action dead? Not by a long shot. Guns

The Return of Lever Action Rifles

Craig Boddington - May 26, 2020

Is lever action dead? Not by a long shot.

See More Trending Articles

More Recipes

It only takes 30 minutes to make this Eggs in Purgatory Recipe. Recipes

Camp Breakfast Recipe: Eggs in Purgatory

David Draper

It only takes 30 minutes to make this Eggs in Purgatory Recipe.

Use this citrusy, carne asada marinade recipe to add a Tex-Mex bite to venison steaks and flank meat. Recipes

Venison Carne Asada Marinade Recipe

David Draper

Use this citrusy, carne asada marinade recipe to add a Tex-Mex bite to venison steaks and...

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled venison loin in this recipe. Recipes

Grilled Venison Loin with Caper-Mustard Sauce Recipe

Jenny Nguyen-Wheatley

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled...

In this recipe, wild turkey legs are cooked low and slow – first simmered in beer and then smoked with mesquite wood. Recipes

Beer-Braised, Smoked Wild Turkey Legs Recipe

Jack Hennessy

In this recipe, wild turkey legs are cooked low and slow – first simmered in beer and then...

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.

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