Carolina-Style "Whole Hog" Barbecue Pork

Step 1
Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).

Step 2
Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.

Step 3
Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.

Step 4
Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.

Step 5
Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half.

Step 6
Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven and roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.

Step 7
Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.