Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Cooking a whole pig

I would like to learn how to do one in the ground.

I'd smoke it, 250ish grate temp. Pull it when you hit 140-145 in center.

My Cuban uncle did one in a pit a decade ago or so.

He was telling me the box method is what a lot are doing now. Never seen one in use.

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That’s my plan. I’m just trying to get a ballpark time-wise. I don’t want it done 3 hours early or late.

During my time in Hawaii, every squadron party we had involved the Hawaiian members doing a whole pig in their pits (I believe they called them imus). Dig the pit, start the fire in the bottom, build up a big layer of coals, wrap the pig in banana leaves, place on top of the coals, and shovel the dirt back in. Then just wait. They were all experts in doing it, but would not give their secrets out. It sure turned out some delicious roast pork. The process is relatively simple, just the times can get complex, and it does take most of the day to do it.

I'd guess a little less than an hour /lb. That's a guess based on a typical butt taking about 2 hours/lb. You may still end up 3 hours off.

Got the fire going. It’s a hella big unit. I’ve quickly learned that the side with the fire, even though off-set, burns way hotter.

So, I’ve transferred the fire to the right side of the unit, which runs at 450, while the left side runs at 260-280. I’ve picked that way because the light wind is going right to left, which will help move smoke and heat to the left side for cooking.

I’m just getting ready to put the pork on. Will put the chicken on in about 3 hours.

Skookum rig!

That's a serious smoker.

Young Dutch dairy farmer built it for his wedding feast.

Success! The cook went a little longer, we ate at 7:00 pm. I started it at 11:30 and kept it at 250-275, then fired it up to 325 for the last hour, then rested it for 1/2 hour. Internal temp 140. Everyone loved it, but we had over 1/2 the roast left over so I sent pieces home with every couple.

It was a great way to round out the summer, seeing friends we hadn’t seen since the Covid hit. Afterwards, the guys sat at a big fire smoking cigars and drinking vodka. Even had a couple shots of Absinthe for the first time.

Looks great. Good job.

I killed a litter of 20 pound pigs one time. I skinned them because of the temp and where I was hunting. I cooked them all whole. Put some bacon strips on them because they had no fat. Best darn meat I remember except for some good prime steaks. I roasted 1 in the oven. The other3 I cooked on charcoal and wood smoke indirect heat till the.bones were pulling out of the joints. I wish I could find about 20 more to shoot. The roast one wasn't as good. The charcoal cooked ones were mighty fine eating.

Damn ! That looks like fine eatin.

Try butts sometime.
Give them a good rub cook to 160,ish.

You will be amazed. Think of something close to a pork prime rib.
Beats the [bleep] out of most loin. Not quite as tender, sure.
But, way more flavor. And that fat? Oh man, nice and juicy meat.

When making pulled pork we will often knock a couple slabs off one
right at the stall. Just before wrapping in foil.

Caja China!

My friend and I built a few, several years back. Out of diamond plate and stainless.

Its counterintuitive in that the heat source is above the butterflied pig. The pig is rubbed and injected. Not a dry piece of meat.

Cooked a 105 lb pig in 4.5 hours. 4 hours skin side down. Flip it over, skin side up for the final 30 minutes. The only thing better than the meat was the 6 square feet of Chicharones! So Good!

There is a restaurant in Segovia, Spain called Meson Candido that is famous for their suckling pig. They boast you can cut it with a plate, and it was good. They back it in an oven while the pig is in a large shallow clay bowl, and it is butterflied. Their lamb is just as good. Best regards.

The County Republican's use to BBQ a hog. The used a fuel oil tank cooker. That came out all pulled pork, OK, but not anything special.