Skip to main content

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

B&C Typical Mule Deer

B&C Typical Mule Deer

Doug Burris Jr's typical mule deer taken in 1969, could just be one record that will never be broken.

Sighting In the CZ .557 Carbine

Sighting In the CZ .557 Carbine

Kevin Steele sights in his CZ .557 carbine rifle that he plans to use on a Colorado elk hunt.

Moon Phase Rut Tips

Moon Phase Rut Tips

John Dudley, technical writer and host of Nock On TV discusses why it's imporant to follow moon phases for the rut.

.500 S&W vs. the King of the Beasts

.500 S&W vs. the King of the Beasts

Smith & Wesson's Tony Miele and host Kevin Steele track an African lion across the Kalahari for the ultimate handgun showdown with the King of the Beasts.

See More Popular Videos

Trending Articles

These trail cameras feature the latest wireless technology.The Best Cellular Trail Cameras for 2020 Optics

The Best Cellular Trail Cameras for 2020

Tony J. Peterson - July 09, 2020

These trail cameras feature the latest wireless technology.

The outdoor industry gets serious about recruiting new hunters with some curious marketing strategies.Are New Hunter Recruitment Strategies Working? Conservation

Are New Hunter Recruitment Strategies Working?

Andrew McKean - May 05, 2020

The outdoor industry gets serious about recruiting new hunters with some curious marketing...

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled venison loin in this recipe.Grilled Venison Loin with Caper-Mustard Sauce 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...

Are predators really to blame for declining deer numbers? The answer might surprise you.Do Coyotes Really Affect the Whitetail Herd? Conservation

Do Coyotes Really Affect the Whitetail Herd?

Jeff Johnston

Are predators really to blame for declining deer numbers? The answer might surprise you.

See More Trending Articles

More Recipes

This is an adaptation of a wonderful Italian short ribs recipe in a wonderful book, Paul Bertolli'sWild Game Recipe: Italian Short Ribs Recipes

Wild Game Recipe: Italian Short Ribs

Hank Shaw

This is an adaptation of a wonderful Italian short ribs recipe in a wonderful book, Paul...

If you don't have a sous vide machine or immersion circulator, you can make this Butter Poached Pheasant Breasts Recipe using a pot of hot water on the stovetop.Sous Vide Recipe: Butter Poached Pheasant Breasts Recipes

Sous Vide Recipe: Butter Poached Pheasant Breasts

David Draper

If you don't have a sous vide machine or immersion circulator, you can make this Butter...

These juicy, flavorful venison brats are cooked and served up Wisconsin-style – simmered in beer, finished on the grill, and served with hard-cider sauerkraut and quality mustard.Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe Recipes

Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe

Jack Hennessy

These juicy, flavorful venison brats are cooked and served up Wisconsin-style – simmered in...

See More Recipes

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE Arrow

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Phone Icon

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