Smoked whole piglet

everybody loves a whole hog cook. I am going to show you how you can do one at home.
I chose a piglet of around 8 kilos for this cook. We are turning it into the most tender and delicious pulled pork.

Prep Time 2 hrs
Cook Time 4 hrs
Resting time 30 mins
Total Time 6 hrs 30 mins
Course Main Course
Cuisine American Barbecue, Smoking
Servings 4 people
Calories 252 kcal


  • 1 piece Whole pig or piglet

Injecttion fluid and mopping sauce

Whole hog rub

  • 1 part rock salt
  • 1 part paprika powder
  • 1/4 part curry powder
  • 1/8 part onion powder
  • 1/8 part garlic powder


  • Start your smoker with a temperature of about 135°C (275F).
  • Dry the meat and skin of the pig with some paper towels and trim of the legs.
  • Make the injection fluid and put it in an injection needle. Stick it in the meat and get as much of the fluid in as you can.
  • Now make the whole hog rub and sprinkle it al on the meat.
  • Place the pig, skin side up, in the smoker and close the lid. Let the pig smoke for 4 hours.
  • When the meat reaches a core temperature of 92°C (198F) we flip the pig and baste the meat with the mopping sauce till the meat reaches 98°C  (208F).
  • Take the pig out of the smoker and let it rest for at least hlaf an hour before you pull the meat.



Calories: 252kcalCarbohydrates: 64gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1021mgPotassium: 279mgFiber: 1gSugar: 57gVitamin A: 127IUVitamin C: 2mgCalcium: 58mgIron: 1mg
Keyword pig, Smoked, whole pig
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