Easy Hog roast with BBQ sauce

If you are up for a grilling adventure this Hog roast will be a perfect excuse to invite some friends over for a little party and much needed help.This receipe was provided by The Roasting Pig whoose head chef Steve Preston cooked this for us at a catered hog roast in Market Harborough last summer.


1 (around 20kg) dressed pig, backbone split lengthwise (have your butcher do this)

Dry Rub Seasoning

  • 6 Tbs. garlic salt
  • 6 Tbs. smoked paprika
  • 4 Tbs. sugar
  • 3 Tbs. onion salt
  • 2 Tbs. brown sugar
  • 2 Tbs. chili powder
  • 6 Tbs. salt
  • 1 Tbs. oregano
  • 2 Tbs. cumin
  • 4 Tbs. black pepper
  • 2 Tbs. dry mustard


2 cups cider vinegar
1 Tbs. coarse salt
1 Tbs. sugar
1 small onion, thinly sliced
1 Tbs. red pepper flakes
1 Tbs. cracked black pepper

Whisk together the vinegar, salt and sugar. Stir in the onion, red pepper flakes and black pepper.


Season the belly of the hog with 2 cups of the dry rub. Make sure that all exposed meat is seasoned thoroughly.

Flip the hog over so that the skin is facing up.

The hog can be cooked either skin side up or down during the entire cooking process. For moist and flavorful result cook with the skin down.

During the roasting time lightly brush the pig with the marinade.

Light 10 pounds of charcoal in the firebox and add 2 small sticks of wood. When the cooker reaches 250 – 260 degrees, place the hog on the cooking grate. Maintain the desired cooking temperature. A more consistent temperature can be held if the charcoal is pre-lit and graying when added to the firebox.

This will take 8 to 10 hours, depending on your fire pit.

BBQ sauce

  • 2 cups yellow mustard
  • 2/3 cup cider vinegar
  • 3 tbs. ketchup
  • 1/2 teaspoon Tabasco sauce
  • 3/4 cup sugar
  • 2 teaspoons chicken bouillon granules or 1 cube
  • 3 teaspoons mustard powder
  • 2 teaspoons each onion powder, garlic powder, dried rosemary
  • 1 teaspoon each salt, celery seed and ground black pepper

Crush the rosemary and celery seed in a blender and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Place it into the fridge for an hour.