Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pig in the ground?

Ever do one?

Dropped one once while turning it over, does that count?

I've assisted with a couple.

Get ya a la caja cooker and never look back. I have a small one that does chickens, ribs and any thing elese ya want to cook. They have them to do a whole pig but they are pricey. When we do the whole pig I use my buddys lg one.

No, but do put the beer on ice. So part way there.

Only once.

Do ours in a steel pit all night.

Cachon du lait. We built a rack to cook them on. Center pole stood in ground vertically with four arms pinned to it for the pigs legs. Built a big fire and allowed the coals to form. Built separate fire to feed coals from to the main cook fire. Wire on the pig to rack after seasoning to whatever taste you like. It’s an overnight cook event either way. We make a thin mop sauce to keep it moistened.
We started w pig in ground but migrated to the rack. Either can be great.

Yes, rock lined fire pit, wrapped skinned hog in woven wire. Laid down some fresh cut green corn stalks, inserted hog, covered with more corn stalks then a tarp. It was a full size butcher hog, too big in my opinion. Wasn’t quite done the next mid morning so we pulled it out, fired up the fire, threw a steel gate over the pit and finished the hog on that.
I think we put too much green corn stalk in the pit.
It turned out though.