Cooking whole pigs in a hole is a very time consuming task.
Cooking whole pigs is a tradition in many cultures, but the idea of cooking them in a hole originates in Hawaii. This method of cooking is commonly used at luaus, a Hawaiian party to celebrate anything from religious festivals to birthdays. This is a very involved way of cooking a pig, but it does have the added spectacle value which you do not get from a barbecue. Add this to my Recipe Box.
Instructions
1. Dig a pit using the spade. The hole should be about 3 feet deep and a foot bigger than the pig all the way around as the pit will be lined with stones and coal.
2. Line the entire pit with stones or bricks. Do not use stones that have been submerged in water as they will crack.
3. Fill the bottom of the hole with coal and kindling. Put a 6 inch layer of coals and fill up the rest with kindling. Light the kindling and allow the fire to burn down until you are left with very hot coals.
4. Season the pig with salt and pepper and wrap in tinfoil leaving a hole at the pig's mouth. Any other seasonings you want to use can also be added at this point. Apple and sage both go very well with pork. The tinfoil will keep the meat moist and keep it off the coals.
5. Put the wrapped pig in a chicken wire cradle. This will help with putting the pig in and getting it out of the hole.
6. Place the wrapped pig on top of the coals, rake some of the coals and rocks on top of the pig and place any kind of metal sheet over the pit. This limits the amount of oxygen to the fire and keeps it from burning too hot. If the metal sheets are thin you can add some wooden boards on top to hold it all in place.
7. Leave the pig to cook. Actual cooking time depends on the size of the pig, but USDA guidelines say it needs to have an internal temperature of 71 degrees Celsius (160 Fahrenheit). For a large pig 12 hours of cooking may be required.
8. Remove the pig from the pit, unwrap and carve.
Tags: Cooking whole, Cooking whole pigs, whole pigs, with stones