BBQed Pig
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Begin with a cooker - commonly a steel 55 gallon drum cut in half long ways with the lower part fitted with a rack and supported on a frame, with the top either hinged or fitted with handles. Build a fire with hickory wood in the lower portion and allow it to burn down to coals. Put a half pig similarly divided in half long ways and of course eviscerated on the rack and cook it overnight in the heat and smoke of the coals, basting it as needed with the sauce whose secret formula sauce you learned from your old garndaddy who used to barbeque pig in the intervals of tending to his white liquor still.

Have a sufficient quantity of white liquor available to help you keep relaxed but awake during the cooking - or substitute beer.

When the pig is cooked, cut into it and pull off pieces of suitable size. These may be then sliced - which I prefer - or chopped - into pieces about a half inch or smaller - and served with additional sauce, commonly with coleslaw (chopped cabbage with grandmammy dressing) and pinto beans.

This will serve a county political gathering or a family reunion.

When the crowd is too small for a whole half pig many people use a pork shoulder. These can be cooked in a day- beginning when the sun comes up and eaten as the day begins to cool before dusk. It is important to cook the meat so much of it it can be pulled from the bone. Toward the end of the day one can cut the remaining meat from the bone. Some find the meat nearer the bone sweeter, others like the early portions that have more of smoked flavor. As with many things much is a matter of taste.