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Full Online Book HomeLearning KitchenOutdoor_cooking - Roasted Whole Pig
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Outdoor_cooking - Roasted Whole Pig Post by :heype Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2636

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Outdoor_cooking - Roasted Whole Pig

Dig a pit that is twice as deep as the animal is tall. Fill 3/4 of the way with firewood, Do not use juniper or Sagebrush.

Light the fire and get it going good. Let it burn down so that it looks kinda like bbq briquets--ashy grey, but still red hot.

If you want to fill the cavity with onions or potatoes go ahead, but it will increase our cooking time. Wrap the pig in cabbage leaves and wet burlap--2-3 layers. Then in foil. Bury the pig upright on top of the coals,(chest and legs down) and let it cook.

Unfortunately I don't have a set time for this--it all depends on if you stuff the pig (which I don't recommend) and the size of the pig.

We had a pig big enough to feed 200+ people and cooked it for about 18-24 hours.



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