Whole hog barbecue

Whole hog barbecue is a style of pit barbecue from the United States. It is prepared by splitting open the dressed carcass of a pig and cooking it over charcoals in a barbecue pit. The cooked meat is chopped up and coated in barbecue sauce. It is commonly served with sides such as cornbread or as a barbecue sandwich.

This type of barbecue is part of the cuisine of the Southern United States, where it has historically been a common feature of social gatherings and celebrations. It is especially associated with the Carolinas, Tennessee and Arkansas.

The popularity of whole hog barbecue has declined in the 21st century due to the amount of time, labor, and fuel involved in its preparation. Additionally, the decreasing number of independent farms has made it difficult for restaurant owners to source whole pigs, as corporate farms typically distribute only butchered cuts of meat. Other methods of barbecue, that involve smaller cuts of meat and less complex preparation, have become more common.