roasting a hog in a rock-lined pit

Rock-lined Pit

Dig hole 2 ½ to 3 feet deep at center with a diameter of 5 to 7 feet, depending on the size of the pig.

Line the pit with rocks.

Light fire.

Additional small round rocks should be place in fire to be heated.

As fire burns down, wet the burlap and dress pig as desired.

Place pig on chicken wire.

Under the legs make slits big enough to insert round heated rocks.

When rocks are very hot, use tongs to fill the abdominal cavity and slits.

Tie front legs together, then back legs.

Wrap pig in chicken wire, fastening well so it can be lifted.

Completely cover ashed coals and rocks with corn stalks and leaves or grass trimmings.

Lower pig onto the leaves.

Cover it generously on top with some leaves.

Place wet burlap over leaves to hold the heat and steam the pig.

Cover with large canvas!!!

Shovel dirt or gravel over canvas to keep steam in.

If you fill the belly cavity with a mixture of sliced ginger and garlic and onions, spiced with a little soy sauce, then cover it with tea leaves, you can call it Kalua Pig.

have also stuffed the belly with fruit - apples, oranges, pineapple, etc - wrapped in wet sheet before wrapping in burlap. Yum, yum......

We use the fruit stuffing for our turkeys, makes the meat taste good but can't use the drippings for gravy, just doesn't taste right.