Teresa Malkemus Recipe

Whole Pit-Roasted Pig

By Teresa Malkemus Cake_Nonny


Pig roast have been a centerpiece for many parties and gatherings. I thought is might be a good idea to post this how to for those who might like to give it a try. The food is different and satisfies even the heartiest outdoor appetites.
My friends shared with me how it is done.
Their annual Spring Pig Roast are wonderful. They usually serve Butter buns, barbecue sauce, baked apples, corn on the cob and baked sweet potatoes. Yum, Yum!


Recipe Rating:
 1 Rating
Serves:
1 pound per person
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

YOU WILL NEED:
whole young pig, dressed and shaved
rock-lined pit dug ahead of time
several rounded rocks from a stream, in 1 to 4 lb. weights. - sun dry them for at least a week.
3
bushels or more of dry hardwood
green corn stalks and leaves
big tongs for handling hot rocks
chicken wire or fencing - enough to encircle the pig
2
bailing hooks to carry roasted pig
12
clean burlap sacks
canvas large enough to cover the pit
Kitchen Crew

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Directions Step-By-Step

1
Allow 1 lb. dressed meat per person.
2
Dig a hole about 2½ feet deep at center, with a diameter of 5½ to 8 feet, depending on the size of your pig. Line with rocks.
3
Stack wood on rocks, Indian tepee style. Light fire. Place dried round rocks in fire where they will get the most heat.
4
While fire burns down, wet the burlap, and prepare the pig. Rub inside of pig with salt, pepper and garlic, Place pig on chicken wore. Under legs, make slits big enough to inset round rocks.
5
When fire has burned down and rocks are very hot, use tongs to fill abdominal cavity and slits in legs with hot rocks. Tie front legs together, then back legs. Wrap pig in wire, fastening well (so it can be lifted).
6
Completely cover ashes with corn stalks and leaves. Lower pig right onto leaves. Cover it generously oin top and sides with more leaves.
7
Place wet burlap over leaves (this will hold heat and steam).
8
Cover with large canvas; shovel gravel over canvas to keep steam in.
9
To uncover, remove gravel, canvas, burlap and covering leaves. Life and carry wire-wrapped pig with hooks. Remove wire to serve.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian
  • Comments

  • 1-5 of 5
  • user
    Sandy Mika mikasldy - Jun 11, 2012
    I usually have a pig roast every year, but I just rent a large roater, usually put it to roast about 15hours or longer basting every hr or so.one year the motor burned out and we had to hurry to finish on the grills and in the oven. Thanks for sharing this method :]
  • user
    Christine Fernandez SuperMom77 - Jun 11, 2012
    Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
    Kiss the Chef
  • user
    Connie Cunningham Connie_Cunningham - Jun 11, 2012
    you are too funny! Have you tried roasted armadillo?
  • user
    Teresa Malkemus Cake_Nonny - Jun 27, 2012
    Nope I haven't, but then gain they don't live in my area. Some people down in the Southwest do, but it is suggested that people not eat them because they can carry Hansen's disease.
  • user
    Sandy Mika mikasldy - Jun 27, 2012
    yes I heard they carry diseases too. I had read just a few years back that they had found leprosy in an armadillo.