Hosting a Pig Pull is a cherished Southern tradition that turns a meal into an interactive celebration. Whether you opt for the traditional backyard pig pull or the Cajun Cochon de Lait version, each offers unique vibes and flavors.

What is a Pig Pull?

A pig pull involves slow-cooking a whole pig over a pit or large grill until it’s tender enough to be pulled right off the bone. It symbolizes Southern hospitality and is as much about the event as it is about the food.

Planning Your Pig Pull

• Guest List: Estimate how many people you’re hosting. A whole pig can feed a large crowd.
• Choosing the Pig: Source your pig from a local butcher or farm. (If in Dallas, we recommend Kuby’s for high-quality pigs.)
• Equipment and Setup: You’ll need a large pit or barbecue grill. Ensure you have charcoal, wood chips, and a meat thermometer.

How to Cook

• Preparation: Season the pig a day in advance.
• Cooking: Maintain a temperature of 225°F to 250°F. Mop with a vinegar-based sauce to keep it moist.
• Pulling the Pork: The pig is done at 195°F. Let it rest before pulling the meat.

Serving Your Feast

Offer a variety of sides like coleslaw, baked beans, cornbread, and potato salad. For a refreshing twist, try our tricolor slaw recipe.

For the complete guide with detailed recipes, decor tips, and more, download our Pig Pull Party Guide!