Whole Pit-Roasted Pig
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!
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- 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.
- 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
- bailing hooks to carry roasted pig
- clean burlap sacks
- canvas large enough to cover the pit
YOU WILL NEED:
1Allow 1 lb. dressed meat per person.
2Dig 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.
3Stack wood on rocks, Indian tepee style. Light fire. Place dried round rocks in fire where they will get the most heat.
4While 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.
5When 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).
6Completely cover ashes with corn stalks and leaves. Lower pig right onto leaves. Cover it generously oin top and sides with more leaves.
7Place wet burlap over leaves (this will hold heat and steam).
8Cover with large canvas; shovel gravel over canvas to keep steam in.
9To uncover, remove gravel, canvas, burlap and covering leaves. Life and carry wire-wrapped pig with hooks. Remove wire to serve.