Posted on Sun 20 May 2007

Smoked Pork Leg and Cow Tongue

Smoked pork is a classic North Carolina dish and smoked tongue is a connoiseurs delight. You can serve the pork in buns and make tacos with the tongue. I also recommend the following sauces:

Ketchup based sauce
  • 1 cup apple vinegar
  • 1/2 cup red wine vinegar
  • 1 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper

Vinegar based sauce
  • 1 cup prepared yellow mustard
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3/4 cup cider vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 1/2 teaspoon Worchestershire sauce
  • 2 tablespoons butter

Smoked Pork and Tongue

  • Lightly rub the pork with mustard (there’s no use in rubbing the tongue since you’ll have to peel the outer skin)
  • 8 hours before dinner start the smoker (the cow tongue only needs 6 hours of cooking)
  • All vents are open for the first hour. After 1 hour, close the vent over the food by 1/2. The vent over the fire remains completly closed.
  • After 4 hours flip and rotate butts

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Disclaimer: This website is not affiliated with any of the organizations or institutions to which Diego Valle-Jones belongs. All opinions are my own.

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