Gallery: The Hog Days of Summer: Tyson Ho's Whole Hog Barbecue in NYC

The Hog Days of Summer
The Hog Days of Summer
Tyson Ho’s Hog Days of Summer brings traditional North Carolina whole hog to the streets of New York throughout the summer with weekend events alternating locations between Long Island City and Greenpoint.
Hog Delivery
Hog Delivery
Two Gloucester hogs—a heritage breed known for their high fat content—were delivered early the evening before. Each weighing in excess of 200 pounds, they took three men to carry.
Swine Shower
Swine Shower
Each hog was promptly cleaned before butchering began.
Hog Prep
Hog Prep
The head was first removed from each pig, then a electric saw was used to cut through the breast bone to allow the hog to lay flat.
Loading Up
Loading Up
The hogs were seasoned and loaded into the smoker about 18 hours before they would be served.
Burn Barrel
Burn Barrel
Logs—mainly oak—were burned down to coals in a burn barrel, and those coals were shoveled into the smoker’s firebox. This process continued unrelentingly throughout the entire cook.
Mustard Slaw
Mustard Slaw
Prepping the mustard slaw that mixed together vinegar, sugar, mustard, and mayo to dress finely shredded cabbage and sliced red apple.
Pork Rinds
Pork Rinds
Greeting guests as they arrived were these light and airy pork rinds. A perfect snack to go with a cold beer while waiting for the hog to be finished.
Hush Puppies
Hush Puppies
You can’t have North Carolina barbecue without hush puppies—essentially, little balls of fried sweet cornbread.
Lecturing
Lecturing
As the time approached to remove the hog from the smoker, Tyson gave a primer to the crowd on traditions of North Carolina barbecue and details of how he prepped and smoked these particular pigs.
Pig Head
Pig Head
Each head was smoked alongside the body and was the first thing removed from the smoker. They were placed on the table as “decoration.”
Splitting the Hog
Splitting the Hog
After being taken from the cooker, Tyson split the hog in half along the spine.
Chopping
Chopping
The meat was then chopped at varying sizes. The leaner meat was left a little larger, while the fatty portions were chopped finely.
Finishing the Pork
Finishing the Pork
By the end of chopping, meat from every section of the pig was represented. Pork rinds were added to this, followed by North Carolina vinegar sauce, before finally getting mixed together by hand.
Finished Product
Finished Product
The final product was slightly smoky, a little sweet, a little spicy, but not so drenched in sauce that the natural flavor of the pork was masked.
Founders Brewing Co.
Founders Brewing Co.
While hog was the main attraction, the all-you-can-drink beer from Founders Brewing Co. in Michigan was of top quality as well.
Bluegrass
Bluegrass
A live bluegrass band set the relaxed tone that lasted throughout the afternoon and into the evening.
Give the Dog a (Hog) Bone
Give the Dog a (Hog) Bone
Leaving nothing to waste, the bones were distributed to four-legged companions that were happily welcomed at Hog Days.