Pigs can be smoked underground the same way they are smoked in a pit.
Cooking a pig by smoking it underground is a method that has been used for centuries. In Hawaii, the underground oven is called an Imu. Imus are used to prepare kalua pigs for luaus or other large gatherings. The word kalua is used when referring to the process of cooking in an earth oven. Pigs are smoked in underground ovens all over the world, not just in Hawaii. The underground oven is essentially a large steam cooker. The pig will need time to cook, but if done properly, it will be worth the wait. Add this to my Recipe Box.
Instructions
1. Dig a hole roughly three feet deep with a shovel. Dig 30 inches wide and long enough to easily fit the pig in the hole.
2. FIll the hole with the dry hardwood logs and light them on fire. Let the logs burn steady for an hour or so.
3. Place the large river rocks in the fire to heat up.
4. Let the fire burn down to red hot coals. Use the knife to slice holes in the pig's shoulders and rump. Place the rocks inside the holes in the shoulder and rump.
5. Use the scissors to cut a piece of chicken wire long enough to wrap around the pig once to help hold the meat together for transport after it is finished cooking.
6. Wrap the pig and chicken wire in banana leaves. The banana leaves will work as a steamer, keeping the pig hot while not burning.
7. Lay the prepared pig on top of the hot coals and back fill the dirt into the pit. Leave the pig to smoke for 24 hours, dig up, temp it and enjoy!
Tags: banana leaves, chicken wire, Hawaii underground, Hawaii underground oven, long enough, Pigs smoked, Pigs smoked underground