Hawaiian / Hole in the ground whole hog pit roast

[Fat_Head_Carl]

Hey guys,

I've been pretty much tied up lately, and haven't been on terribly much.

Recently, a friend of mine failed horribly pit-roasting a pig. Issues ranging from burt burlap tasting pork, to undercooked hog. Big bummer.

I think a combination of things went wrong for the fellas, and was looking to see if anyone here has, or if there is a reliable website / tutorial for doing it.

I looked a little through the pork listings, but didn't see anything (admidelty, I didn't look all that hard).

When we do it again, I want to avoid the troubles they encountered.

Thanks, Carl G.

[douglaslizard]

never done it myself but have always planned on it.
http://www.hub-uk.com/foodpages12/recip0597.htm
heres another link that may help

http://www.wonderhowto.com/how-to/vi...-style-163842/

[lcruzen]

I think Cowgirl has done pigs underground. Maybe she'll chime in here.

[Richtee]

I only have another horror story from a friend...sigh.

[lynsey123]

I ssem to remember cowgirl has some exp with whole hog.
Give her a PM maybe.

She's always a big help

[sweet_magnolia]

Here's a good thread of CA's from not long ago. Maybe easier than digging a hole

http://www.smoked-meat.com/forum/showthread.php?t=3325

Here's a nice Cowgirl blog (hope you don't mind Jeanie)

http://cowgirlscountry.blogspot.com/...ck-pit_19.html

[cowgirl]

Thanks Becky!
The trick is to keep all air out of the pit. If you let air seep in, you'll burn the pig. The oxygen will cause the grease and heat to flair up.

You have to burn enough wood to get a deep bed of hot coals, 10 inches to a foot works great. I lay a sheet of metal (or racks) over the hot coals, then the seasoned/wrapped pig.
Make sure you wrap some wire around the pig...for lifting it out of the hole when it's done. You can season it, wrap in foil or wet burlap, then chicken wire or baling wire.

Cover the whole hole with another sheet of tin....and then bury it with dirt. Making sure the edges are buried so you see no smoke coming out at all.

I let large pigs cook over night but anything under 100lbs will not take that long.

They are really tasty! I'm getting ready to do one in a couple of weeks, I'll take some pictures. :)

Cinder block pits are really easy to use too...
http://cowgirlscountry.blogspot.com/...ck-pit_19.html

I use mine for other things too, venison, beans, etc..

[Walking Dude]

i KNEW you would come to the rescue curly.................