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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.
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.
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.
Place the hog on the grill and cook for 5 hours at 250 degrees.
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.
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!
Note: 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.
*Tip from Chef Marco: 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.
Traeger Grill and Baldface Lodge Combine Forces