Legendary whole hog cooker Samuel Jones is bringing a special taste of North Carolina barbecue to Dallas this Sunday (tickets here). The Jones family has been cooking whole hogs in eastern North Carolina since 1830.
In 1947, Samuel’s grandfather, Pete Jones, opened the Skylight Inn restaurant in Ayden, North Carolina, and Samuel and his father, Bruce, keep it smoking today. It’s considered some of the best barbecue in the country, and was even honored as an American Classic by the James Beard Foundation in 2003. We’re excited to bring him to Texas in a show of inter-cultural barbecue diplomacy.
The method of cooking whole hog over wood is a dying art in North Carolina. Skylight Inn keeps the tradition alive by not using any gas or charcoal in their cooking process. It’s all about the hickory. For more about the whole hog methods of the Carolinas, check here.
We’re also excited because the hogs that Samuel Jones will be cooking are a Texas-raised heritage breed. Legend Meats from Gorman, Texas (the pork supplier of Lucia restaurant in Dallas) is supplying two Red Wattle hogs for the event. This’ll be some special whole hog.
Come celebrate Dia de los Puercos at Four Corners Brewery on November 2nd, and enjoy a plate of some of the finest pork barbecue in the country. There will also be the traditional North Carolina sides of collard greens, cole slaw, and hushpuppies from Jack Perkins of The Slow Bone, and decadent desserts by Hans Muller of Swiss Pastry Shop. Plus enjoy craft beer from Four Corners Brewing Co., signature cocktails from Buffalo Trace, and live music. Get your tickets, and we’ll see you Sunday!
