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Chopping up wild hog BBQ
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5 from 3 votes

Wild Hog BBQ

This recipe is designed to make pulled pork barbecue from a wild hog shoulder. You can use it for a store-bought pork shoulder, but it won't need as long to cook. Use any BBQ sauce you want: I like my South Carolina mustard-based sauce, or a Kansas City-style bourbon-based BBQ sauce.
Prep Time15 mins
Cook Time8 hrs
Brining time8 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 10
Author: Hank Shaw


  • 1 4 to 8 pound wild hog shoulder, boneless or bone-in
  • Salt
  • Dry rub of your choice
  • Barbecue sauce of your choice
  • 1/4 to 1/2 cup bacon fat, lard or butter


  • Sprinkle salt all over the pork shoulder, getting it into every crevice. Put the meat in a covered container in the refrigerator for at least 1 hour and up to 3 days. I like a solid 24 hours. 
  • Rinse the meat and coat with the dry rub of your choice. If you're not using a dry rub, either use black pepper or pat the meat dry. Set foil in a tray that will hold the pork shoulder, leaving enough extra foil around the edges so you can wrap the meat later. 
  • Get your smoker going. If you have lots of time, set it to 200F. A happy medium is 225F, but don't go higher than 250F. Set the meat in the tray and put it in the smoker. 
  • Flip the pork shoulder every hour so it gets even smoke. Smoke like this for at least 4 hours, and up to eight; I prefer about six hours. 
  • Now wrap the meat tightly in the foil and continue to cook until it's done and is shreddable, anywhere from another hour or two for a young hog or store-bought pig, to another eight hours for an old hog. You can do this in an oven, too. 
  • Shred the meat with a pair of forks, and mix in the bacon fat. If you find yourself with long, stringy threads of meat, chop it a bit so it works better as a sandwich. Serve with the barbecue sauce of your choice on a bun with cole slaw.