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• Step 1

  Ensure the whole pig has been gutted and is hairless. To fit a 65 pound pig inside the Pro 34 or Texas size grills, remove the feet from shin down.

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  • 65 Pound Pork, Whole pigs

• Step 2

  Rub whole hog down with yellow mustard to create a glue for seasoning to adhere to. Combine rub ingredients; massage 1/3 of rub over entire pig, from snout to tail. Set remaining rub aside and reserve for later.

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  • 1/2 Bottle yellow mustard

  • 1/2 Cup salt

  • 1/2 Cup pepper

  • 1/2 Cup garlic powder

  • 1/2 Cup onion powder

• Step 3

  When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

• Step 4

  Place the hog on the grill and cook for 5 hours at 250 degrees.

  05:00

  250 ˚F / 121 ˚C

• Step 5

  Increase temperature to 325 degrees F to finish. Allow pig to cook for an additional 2 to 3 hours, or until probes in the pork shoulder and ham register an internal temperature of 205 degrees F.

  325 ˚F / 163 ˚C

  205 ˚F / 96 ˚C

• Step 6

  Remove pig from grill and roughly chop up meat, pulling off pieces. Chop into preferred portions, either “chopped pork” or “shredded”. Use more of reserved rub to finish for a slightly saltier taste, if desired. Mix with BBQ sauce. Enjoy!

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  • 2 Bottle Traeger Texas Spicy BBQ Sauce

• Step 7

  A 65 pound pig will feed approximately 100 people. After cooking and removing bones, it will yield 35 pounds of meat.

  If cooking a smaller pig, cooking time will vary. It will take approximately 4-6 hours to cook the whole pig, but it is best to go off of internal temperature. Increase the grill temperature from 250 degrees F to 325 degrees F once the pork has reached approximately 190 degrees F. Finish cooking at 325 until the pork reaches 205 degrees F.

• Step 8

  On the upper part of the backbone, carve right below the skin so the back is exposed. Add mustard and rub below skin to allow salt to permeate the meat.