Cooking a whole pig in the ground this New Years. Anyone got any tips?

NewUser123456789NewUser123456789
in Everything Else
Have you ever cooked a whole pig in the ground? 



If so, got any tips?



So far, have a 150lb pig ordered, will be slaughtered and gutted, burlap sacks on order.



Plan:



Build big fire in a hole I've dug in my yard.



Wrap pig in foil, then wet burlap sacks, then chicken wire.



Place pig on fire.  Cover with metal to eliminate air and bury.



Let cook for 8 - 10 hours. 



I'm sure I left out some steps, but I'm new to this.



So advice, tips?
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Comments

  • arch_8ngelarch_8ngel
    Wow! That sounds ambitious as hell!



    Good luck and let us know how it turns out!
  • NewUser123456789NewUser123456789
    Originally posted by: arch_8ngel



    Wow! That sounds ambitious as hell!



    Good luck and let us know how it turns out!



    Having spent part of my life in Hawaii, I've really missed the whole pig cooked in the ground, so everything has finally come together for me to try my hand at it. 



    What's the saying?



    Go big or go home!!! 

     
  • arch_8ngelarch_8ngel
    What is your plan for using that much meat, cooked all at once? (I'm assuming a 150lb pig is going to have at least 60-70lbs of meat, right?)



    Also, how do the different cuts turn out, when the whole pig gets cooked in one piece?
  • NewUser123456789NewUser123456789
    well lots & lots of guests help eat the meat! Remember I'm the guy who likes to host BIG parties!  



    according to the farmer, 70lb weight once slaughtered and gutted then it'll be 40 - 50 pounds once cooked after bones etc.
  • VGS_captmorgandrinkerVGS_captmorgandrinker
    Ask Nick? I know he's done lots of pig roasts but not sure if he's done a ground one.



    Ox in the ground is absolutely delicious though.
  • NewUser123456789NewUser123456789
    didn't think about asking Nick.



    If nothing else I bet he knows alot of seasoning and prepping a pig. Thanks Dave!
  • TulpaTulpa
    Originally posted by: Paul



    Have you ever cooked a whole pig in the ground? 



    If so, got any tips?



    So far, have a 150lb pig ordered, will be slaughtered and gutted, burlap sacks on order.



    Plan:



    Build big fire in a hole I've dug in my yard.



    Wrap pig in foil, then wet burlap sacks, then chicken wire.



    Place pig on fire.  Cover with metal to eliminate air and bury.



    Let cook for 8 - 10 hours. 



    I'm sure I left out some steps, but I'm new to this.



    So advice, tips?

    Wireless thermometer.



     
  • NewUser123456789NewUser123456789
    Originally posted by: Tulpa

     
    Originally posted by: Paul



    Have you ever cooked a whole pig in the ground? 



    If so, got any tips?



    So far, have a 150lb pig ordered, will be slaughtered and gutted, burlap sacks on order.



    Plan:



    Build big fire in a hole I've dug in my yard.



    Wrap pig in foil, then wet burlap sacks, then chicken wire.



    Place pig on fire.  Cover with metal to eliminate air and bury.



    Let cook for 8 - 10 hours. 



    I'm sure I left out some steps, but I'm new to this.



    So advice, tips?

    Wireless thermometer.



     



    Thanks



     
  • Uncle MeatUncle Meat
    I know you are going to be posting pics of this once it happens....I gotta see this.
  • TulpaTulpa
    Originally posted by: Paul

     
    Originally posted by: Tulpa

     
    Originally posted by: Paul



    Have you ever cooked a whole pig in the ground? 



    If so, got any tips?



    So far, have a 150lb pig ordered, will be slaughtered and gutted, burlap sacks on order.



    Plan:



    Build big fire in a hole I've dug in my yard.



    Wrap pig in foil, then wet burlap sacks, then chicken wire.



    Place pig on fire.  Cover with metal to eliminate air and bury.



    Let cook for 8 - 10 hours. 



    I'm sure I left out some steps, but I'm new to this.



    So advice, tips?

    Wireless thermometer.



     



    Thanks



     



    No problem.   You want roast pig to be at least 195, if not 200, from what I've read.



    Don't want to read about a mass food poisoning in Tennessee in early 2017.  

     
  • NewUser123456789NewUser123456789
    Eh, it would likely just be some bad diarrhea and well after drinking all day and night with the pig roast, that is to be expected!
  • JoaquinTheDreamJoaquinTheDream
    glaze it with a dr.pepper or rootbeer and butter glaze. Also, make sure you have thought of how you're going to handle it when it's done etc.
  • Bort License PlateBort License Plate
    Originally posted by: TheDream

    glaze it with a dr.pepper or rootbeer and butter glaze. Also, make sure you have thought of how you're going to handle it when it's done etc.



    I've had root beer on pulled pork and its fantastic
  • bukeusbukeus
    whatever you think it will take to cook. add another 20-30 percent time on top of it...
  • DarkToneDarkTone
    That sounds cool. Good luck.
  • NostalgicMachineNostalgicMachine
    MAN this sounds amazing. This is also something I've never tried, but always wanted to. Definitely take pics/keep us updated, OP!
  • thenickrossthenickross
    I've cooked about 20 pigs, but none in the ground. I do know a little about it though. Is the pig 150 lbs dressed, or was it 150 before slaughter?
  • NewUser123456789NewUser123456789
    150 before slaughter



    any tips you can provide would be greatly appreciated Nick....



    The ones I see on Facebook always look delicious.....
  • BuyatariBuyatari
    We did this once but someone came out with the entire setup up. The pig rotated over a flame. Man was that some good shit!

    Where do you live again.....



    lol
  • TulpaTulpa
    Ever consider doing it Hawaiian style?

    http://www.artofmanliness.com/2016/06/28/how-to-cook-a-pig-in-the-ground-hawaiian-style/
  • AbelardoAbelardo
    Paul check here: http://amazingribs.com/recipes/porknography/whole_hog_pig_picking.html



    They're not doing it on the ground but I'd think most of the advice would apply.
  • matt17_52matt17_52
    Paul,



    You are basically making a smoker in the ground. Use charcoal just like you would in a grill except in the bottom of the hole. Let the charcoal hot and cover with metal grates. ( We repurposed a couple of shopping carts). Make sure the grates are covered in aluminum foil. Wrap the pig in chicken wire before covering up. Once you get the pig cooked all the meat will fall off the bone. Once you have everything prepped it will be charcoal/grates/pig/more coals/cover with dirt.
  • ShinoShino
    Before you wrap it in the chicken wire and sacks, load up the inside with hotdogs or any other sausages. Every time we have cooked a pig we have done this and it's the best. Totally unnecessary but well worth it.
  • dukeofhurl99dukeofhurl99
    Originally posted by: Shino



    Before you wrap it in the chicken wire and sacks, load up the inside with hotdogs or any other sausages. Every time we have cooked a pig we have done this and it's the best. Totally unnecessary but well worth it.

    Holy crap!  That's like a swine Turducken!



     
  • Uncle MeatUncle Meat
    I wish this was happening right now, in my apartment....I wouldn't even care, just cook it in the floor.
  • NewUser123456789NewUser123456789
    So far I got



    Pig ordered

    Burlap sacks

    Natural cooking twine for tying legs

    Wireless thermometer

    Firewood

    Grates or metal for pig both bottom and top

    Aluminum foil for wrapping

    Seasoning



    Still need



    Veggies and fruits for stuffing pig

     
  • NewUser123456789NewUser123456789
    Well it's done. It's turned out pretty good. Learned a lot will.change some things next time. I'll post some pictures soon.
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