Meet the “Pig Wing,” the next legendary BBQ cut. This massive slab of pork combines ribs, loins, and backbone into one powerhouse of flavor. Smoked low and slow, finished with a sticky, umami-rich sauce, it’s tender, juicy, and impossible to forget. Big thanks to Kamado Joe for making this epic test cook possible!
Ingredients
For the Pig Wing
1 whole “Pig Wing” cut (approx. 5 kg / 11 lb – ribs, loins, and backbone connected)
20 g / 3/4 oz yellow mustard (binder)
- 2 tbsp PitmasterX Deli BBQ seasoning
For the BBQ Sauce
1 tsp chipotle flakes
- 2 tsp PitmasterX Deli BBQ seasoning
120 ml / 1/2 cup apple cider vinegar
120 ml / 1/2 cup ketchup
60 ml / 1/4 cup mushroom-flavored soy sauce
1 tbsp Worcestershire sauce
3 tbsp dark brown sugar
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
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Pat the meat dry. Apply a thin layer of mustard as a binder. Liberally season all sides with your BBQ rub. Let it rest for 10 minutes to absorb flavor and moisture.
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Set your Kamado Joe (or similar smoker) to 120°C / 250°F. Add charcoal and smoking wood. Insert a wireless thermometer into the thickest part of the meat.
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Place the Pig Wing meat-side down on the grill. Close the lid and cook for approximately 3 hours, maintaining a steady temperature.
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In a cast iron pan, toast chipotle flakes and seasoning until aromatic. Add vinegar, ketchup, soy sauce, Worcestershire, honey, and sugar. Simmer until thick and syrupy. Set aside.
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When bark forms and the internal temp hits ~85°C / 185°F, brush the meat with sauce. Flip and coat the other side. Continue cooking until internal temp reaches 92°C / 198°F and it feels probe tender.
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Let the meat rest for at least 10 minutes. Slice or pull as desired. Serve with extra sauce and enjoy the show-stopping tenderness and flavor.
