We used do pigs all the time for the 4th of July celebration in Ester.  We
have a BBQ pit at the park about the dimensions listed below, lined with
cinder blocks.  After the bed of coals is ready (we use a combination of
hardwood and 10-15 large bags of hardwood charcoal), complete with some large
stones for heat-sinks, prepare the pig as below, wrap in wet newsprint, and
lower into the pit.  Cover with more wet newsprint.  The wet newspaper is a
fine substitute for the leaves, and very easy to deal with.  Any ink from the
newsprint never gets past the pig skin.  A 140 to 180-lb pig will be steamed
to falling-off-the-bone perfection in 12-14 hours.  I think cooking a pig
this way is a lot easier than spitting it because it is extremely hands-off
while the pig is cooking.  We usually start the fire about 9:00 p.m., and get
the pig on by midnight or shortly thereafter.  Food is served by about 2:00
p.m. on the 4th of July, after the parade.

Lisa Sporleder
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Ester, Alaska


>>Cooking tips and times and other suggestions would be greatly appreciated.
>>A friend has asked me for help, especially for a way to do it buried in the
>>ground style.
>
>Okay, get out your shovel.  For a 125lb pig or wil boar, dig a pit about 4'
>deep, 6' long, 4' wide in solid soil (not sandy).  Build a fire in the
>bottom - oak or hickory wood, as you want smokeless, long-lasting coals -
>three to four hours before you plan to put in the meat.  Keep the fire going
>until you have a bed of coals 8-10" deep.  You can now line the pit with
>stones, then leaves - you need lots of large, edible leaves that won't
>impart any strange flavours to the meat.  Slather the pig with sauce or
>brush with oil (remember to leave the skin on) & place a bunch of onions,
>garlic etc. inside if you wish.  Place the pig atop the leaves, cover with
>more leaves, and cover with dirt.  Leave it to cook for 12-14 hours.