Pig in the ground anyone?

[Deep Forks]

Any of you guys ever try one? I'm gonna be doing one in late June for a party we're throwing and looking for any advice or tips. I got a 100-125 lb pig lined up, a digital meat thermometer, a good supply of hardwood for the fire. I've done some research on the internet and I like the idea of leaving the skin on to help keep in juices. One forum said to de-hair it with a torch then butcher it. I'm picking the pig up alive and question I have is can I butcher and clean it up right before I put it in the ground (one guy told me I can do this), or should a guy butcher it and find a walk in cooler and let it hang for a few days before cooking it? Also most of the research I've read says to wrap the hog in tinfoil, then wet burlap, then chicken wire. So that's the route I plan on going unless you guys have any better ideas. Thanks in advance.

 

[BrokenBackJack]

Definitely wrap in tinfoil and chicken wire. Never heard burlap but who knows.
A buddy use to do them and he used a hog roaster above ground on a spit. Made it out of a 250 gallon fuel barrel that used to be in a basement for a fuel furnace. Added a spit and blower along with a deal to regulate the blower air. Worked perfect and could always keep an eye on it. He used charcoal for the heat.
He shot them up with some kind of juices and man was it tasty and juicy! He no longer is here so can't ask him the details.
I do remember he used apple cider as part of the injection but don't know the spices.

 

[KDM]

Wash the hog while he/she's in the trailer. Hog shrite isn't a spice and WON'T improve flavor. Then keep the hog in a clean area or kill it right away after cleaning. A garden hose with a spray nozzle and push broom works pretty well. Kill the hog and split from stem to stern to get a the inside. Once that's done, the hair thing can be done several ways. Put the hog right on the coals and roll it around or use a torch. I prefer the roll around method myself as I think you get better hair removal and the burnt skin kind of adds a smoke tinge to the meat. We used a torch for touch-up work. I'm not a big one for tin foil, but he burlap and chicken wire is not a bad idea. We just used the burlap. Have a way to cover the hog quickly once you put it on the coals or you will set the burlap on fire. We used one of those meat thermometers with the long wire on it and stuck it into the ham of the hog before burying it. Once the hog is in the ground it's an art and guesswork. We injected the hog with butter and seasonings to help with the dryness, but use whatever you like. We left the hog in the ground for around 12 hours and dug it up when the meat temp hit 165 for a little while. If you're planning on doing a couple of these a year, put the hole in a spot where you can keep the hole open. It saves time and effort next time. We put concrete blocks around the edges of our pit. The also make above ground models. PM luvcatchinbass, he does one every year. Good Luck!! Whole hog BBQ can be habit forming.

 

[Deep Forks]

Ya injecting it sounds like a good idea. I'll be sure to do that.

 

[Ericb]

I remember my grandpa doing a couple. He'd usually throw a turkey in at the same time as well. I don't remember to much of the process besides being forced to dig a big whole. I remember tin foil and chicken wire. I'd add some kind of handle for ease of removing from the hot earth. I'd even offer up coming out and trying yours to see if it's as good as I remember!