Wild Hog BBQ

Smoky.Ribs's picture

Jun. 13, 2014


For leaching
Iced water 5 Cup (80 tbs)
Vinegar 3 Tablespoon
Lemon juice 3 Tablespoon
Other ingredients
Pork shoulder 4 Pound
Seasoning blend 6 Tablespoon (Tango Spice)
Applewood bacon 2 Pound , weaved into two sheets
Light brown sugar 2 Cup (32 tbs)
Molasses 1/2 Cup (8 tbs)



1. Place the wild hog in ice cold water with vinegar and lemon juice for 3 days for the blood to leach out.

2. Preheat the grill.



3. Rub the Tango spice seasoning all over the pork. Layer applewood smoked bacon weave with light brown sugar all over. Arrange the pork shoulder over the bacon layer. Layer the other bacon weave over the top.

4. Brush molasses over the bacon, sprinkle light brown sugar generously all over.

5. Cook it over indirect heat on the grill until the internal meat temperature reaches upto 170 F.



6. Slice and serve it with whatever you like.


Recipe Summary

Servings: 14

Nutrition Facts

Serving size

Calories 696Calories from Fat 408

 % Daily Value*

Total Fat 47 g72.3%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 1470 mg61.25%

Total Carbohydrates 28 g9.3%

Dietary Fiber %

Sugars 21 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet