Steven Raichlen's Project Smoke

Hog Wild

Season 1, Episode 8 of 13

Pork is the heart and soul of American barbecue, especially in the South. In this show, you'll learn how to smoke a spectacular whole pork loin roast (complete with ribs, loin, and tenderloin) on a wood-burning rotisserie. (To wake you up there's coffee crust and smoky redeye barbecue sauce.) Next, pulled pork-prepared with a herb slather and served with a West Virginia peppery vinegar sauce. Speaking of Virginia, you'll learn how to cure and hickory-smoke a spectacular shoulder ham. (The process involves four classic techniques: brining, injecting, cold smoking, and hot smoking.) And to serve with it: barbecue cabbage with smoked cheese and chorizo. Go hog wild. Do it now. Recipes: Smoke-tisserie Pork Loin Roast; Smokehouse Ham; Pulled Pork Shoulder with West Virginia Barbecue Sauce; Chorizo Barbecued Cabbage.

Previously Aired

Day
Time
Channel
9/5/2015
11 a.m.
9/8/2015
11 a.m.
9/8/2015
6 p.m.
9/9/2015
2 a.m.
7/11/2018
11 a.m.
4/4/2019
9 a.m.
4/4/2019
3 p.m.
6/11/2021
1:30 p.m.
3/11/2022
1:30 p.m.
6/10/2022
2:30 p.m.
8/15/2023
8 a.m.
8/15/2023
4:30 p.m.
AZPM is a service of the University of Arizona and our broadcast stations are licensed to the Arizona Board of Regents who hold the trademarks for Arizona Public Media and AZPM. We respectfully acknowledge the University of Arizona is on the land and territories of Indigenous peoples.
The University of Arizona