Correct ritual in killing and preparation is important.

Singe hair/fur/bristles.
If you skin the pig, then be sure to SEAR it at high heat to seal in the
juices.  Surface should be brown and tough, not black-and-cracked.

Wrap in sweet leaves and pack *thickly* in sticky mud / clay.

Pre-heat stones in the pit (and surrounding earth).  Do this the day
before the roast.  Bank the fire at night to hold in the heat.  Pig will
"age" while waiting the fire.

Rake ashes and embers aside -- use them to re-cover the pig.

Surround with roots & veggies also packed in leaves / clay.

Packing regulates time cooking.

Build a new (smaller) fire on top.

Party down while waiting.

Bon apetit.

Dr. Roger P. Budge --  Healer & Recovery Therapist --  Reasearch
Director;
Discovery Institute --  P. O. Box 197 -- Hampstead, MD   21074 --
Re-discover the ancient secret of healing:  Essentail Oils --
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Ask for a free copy of  "History of Essential Oils"  by Jim Lynn --