[MikeG]

I'd do this, if I could dig a hole in my yard deeper than 3 inches, without using dynamite ...

... first you get a pig...

http://www.homebrewtalk.com/f56/how-roast-whole-pig-74299/
http://www.homebrewtalk.com/f56/how-roast-whole-pig-version-2-0-a-130032/


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Having shot a few pigs, and brewed a little homemade beer, I can say these guys are on the right track! And yeah, cut the head off first... those don't smell good .... ask me how I know...

 

[unclepaddy]

On the cooking channel last night they showed a Cuban idea IIRC called a Caja China (cheena). It's a box made of wood and insulated with sheet metal inside.The lid holds the hot coals and it cooks a whole side of pig much like the pit roasting idea. I look to buy or build one of my own. Check it out.

 

[unclepaddy]

http://www.lacajachina.com/
Ponder it.

 

[2Bits]

Hey MIKE! How do you know???

 

[MikeG]

I did a little home taxidermy on the skull of a boar that we weighted at 275 lbs., live (well it was dead by then but you know what I mean). Lets just say you'd best be outside during the process. Bought a 4 or 5 gallon stock pot and used the side burner on my grill to boil it. The only way I can describe is to say it seems that every smell the pig ever sniffed, pretty well escaped at once

Glad I didn't start inside the house!!!!!

 

[mattsbox99]

Mike, you bring the pig, I'll have the pit built and beers cold!

 

[PSG-1]

How to roast a pig:

Place pig in a ghillie suit, in the Santee Delta, SC, in July. LMAO

I know I've personally roasted myself on a few FTX's down there.

 

[ribbonstone]

Shoot a little/young one.

then read this... cochon de lait.
http://www.gumbopages.com/food/cochon-de-lait.html

 

[slim 60]

yall are cruel.. my sweet cook ,can t cook anymore..i don t eat my own cooking ,if i can help it..wouldn t advise nobody else to either ,,unless you just like the way cardboard taste.slim
dang good ole roast pig.. yep yall just cruel..

 

[Goatwhiskers]

Unclepaddy, that's known as a cajun microwave. Goatwhiskers

 

[2Bits]

MIke I think the pit idea is a good one, verses the roasting on a spit! We did that one back in the 60's and it took almost 2 full days of turning and keeping the fire going before that whole hog was done enough to eat..............Never do that act again, just to much time involved period.