LOCATION: Recipes >> Outdoor Cooking >> If you don't live in the country and can't dig a hole in your yard,
If you don't live in the country and can't dig a hole in your yard,
you can prepare this in a smoker. But it must cook for at least
10 hours and you must replenish the charcoal supply every 3-4 hours
throughout the process to keep the heat in the ideal range. Start
early in the day.
1 whole suckling pig, 10 lbs or more, gutted, cleaned, scraped, feet cut off
or 1 very large pork roast, 10 pounds or more, rinsed
1 quart white vinegar
Prepare the barbecue pit. Dig a hole 2-3 feet deep by 2 feet
wide. Use one 15 pound bag of good-brand charcoal. Put two thirds
of the charcoal in the bottom of the pit. If the ground is wet,
line with stones first.
After thoroughly rinsing the pig, put it in a soup pot or large
crock and pour on the vinegar. Soak for 30 min. to an hour, turning
Drain the pig and reserve 1 cup of the vinegar. Rub the pig
thoroughly inside and out with plenty of salt, pepper and granulated
garlic. If you like, you can make small knife-slits in the surface
of the pig and insert slivers of fresh garlic.
Wrap the pig for roasting. Stack three full layers of heavy duty
aluminum foil, tearing off pieces that are about 8" longer than
the pig on either side. Lightly grease the inside of the foil with
margarine or oil. Fold the foil around the pig to make a package,
ROLLING the layers of foil together at the seams to make a very
tight seal all around. When the package is sealed up, wrap it again
tightly in another layer of foil.
Start the charcoal in the bottom of the pit. When it begins to ash
over, cover it with a thin layer of medium-sized stones or a few
bricks. Set the wrapped pig on top. Surround the pig with the
rest of the charcoal and get it started. When the second layer of
charcoal ashes over, turn the pig and fill in the hole with dirt.
Allow to cook in the pit for 5-6 hours, longer than that for pigs
larger than 10 pounds.
Dig up the pig, remove to a platter with two spatulas, and partially
unwrap it. Test the pig for doneness: Cut into the thigh next to
the bone; it should be very well done (white) and pull off the bone
easily. Check the rib cavity also to make sure that the meat is
uniformly white (well done) and shreds easily, not pinkish. If
underdone , rewrap the pig and put it in a hot oven (400 degrees)
for one hour or until thoroughly cooked.
Place the pig on a platter and surround with parsley and either
radishes or candied crab apples. Carve it up and serve.
Alternate excellent accompaniments for this dish are: fresh
pineapple slices, fruit salad, mashed butternut squash with butter
and nutmeg, vinegar-dressed cole slaw, small whole garlic-roasted
or boiled potatoes, "King's Hawaiin" bread or rolls.
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