Whole Hog on the Grill, Myron Mixon Style

There is something special about a whole grilled pig.
I think we’ve all eaten it at some point.

In fact, with the right equipment it’s super easy to do. As long as you have plenty of time.
This is proper long grilling, so feel free to read our guide to indirect grilling and low & slow if you want to refresh the technique first.

In the pictures we use a specially imported pig grill from the USA.
But if you have a grill the pig fits in, it works just as well.

We served this in team BBQLovers at this year’s grill kick-off, “Fästning i rök” (Fortress in Smoke).
The recipe comes from Myron Mixon.
He shared it when he held a cooking class at Holy Smoke BBQ this past summer.