The Whole Hog

  • Ready in Over an Hour
  • Serves 6 People
  • Skill Level Medium

Contributed By:
Sweet Baby Ray's


  • 2 racks of ribs
  • 2 pounds thick-cut bacon
  • 5 pounds pork shoulder or pork butt
  • 3 bottles of 18oz Sweet Baby Ray’s Original Barbecue Sauce


Pulled Pork:
  • Cover pork in your favorite dry rub (or make one with kosher salt, garlic powder, black pepper, brown sugar, paprika and onion powder).
  • Place pork in a slow cooker, cover and cook on low heat for 8 hours or 4 hours on high heat.
  • Once internal temperature reaches 190 F to 200 F, remove from slow cooker and let sit for 20 minutes before shredding
  • Shred with two forks and mix in Sweet Baby Ray’s Original Barbecue Sauce.
  • Preheat oven to 300 F.
  • Remove membrane for fall-off-the-bone ribs. Learn how here.
  • Cover ribs with your preferred dry rub
  • Cook in the oven for 3 hours.
  • Cook until meat is tender and pulls from the bone.
  • Finish cooking on the grill at medium heat for a smoky finish and slather with Sweet Baby Ray’s Original Barbecue Sauce.
  • Cook bacon in a skillet, remove excess fat
  • Return bacon to skillet and brush with Sweet Baby Ray’s Original Barbecue Sauce.
Serving suggestion:
  • Serve The Whole Hog with corn on the cob and potato salad.
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