Once you know how and where you are going to cook the hog you need to get the pig. Then immediately fill the imu back in with dirt. Next, we laid a layer of wet burlap bags completely overlapping the animal’s body. Start the fire in the back of the shed. Read through all the steps before embarking, and take plenty of notes. We only recommend products we genuinely like, and purchases made through our links support our mission and the free content we publish here on AoM. Then, use your fire tongs or post hole digger to pick up hot rocks and place them in the pig. Make sure that the probe does not come out the other end otherwise the temperature will not read correctly. We rose at 5am, and had a roaring fire about an hour later. To start with Instructables.com is cool. Pig Roasting 101: How to Cook a Whole Pig. Enjoy tender, falling-off-the-bone pork at your next get-together! It’s okay to go hotter, but if you don’t get to 185 at the shoulder (and ideally 195 at the ham), it may be time to call the local BBQ restaurant for a backup catering option for your party tonight. You can also ask if the butcher is available for early pickup the morning of. When you get your pig, it may be frozen. The first trick to in-ground hog roasting is to trim almost all the fat off the animal. The pit that you cook the pig in is called the imu, and the meat that it prepares — noted for its soft, moist consistency — is called kalua pork. You’ll need enough to fully cover the base of your pit (see step 3 for more about pit size). Use a knife to score the pig along its back and ribs, making incisions every couple of inches. Tell me about it in the comments! We wrapped our rocks in aluminum foil (to hold them together just in case they exploded inside the pig), but it’s fine if your rock touches flesh. That’s good, you’ve got hot rocks. After your rocks are scorching hot, use shovels or a post-hole digger to make sure they are spread evenly across the bottom of the imu, making an even layer of heat. It helps to have a table set up to work on the pig, and you can use this table to serve it when it’s ready. Lower the pig into the pit and cover with layers of burlap and leaves. Grilling Recipes Cooking Recipes Cooking Food Healthy Cooking Pig Roast Party Kalua Pork Pork Ham Barbecue Ribs Smoke Grill. To you, it's a lot of hard work. Stick around for at least another hour, as steam holes will appear that need to be plugged. For a 6pm dinner, you’re putting it in around 10am. A 100-pound pig needs to cook for 6-10 hours (let’s say eight), so you’ll need to put it in the ground long before meal time. We used a dual probe thermometer, placing a probe in each ham. 228. https://www.soulfoodandsoutherncooking.com/baked-pigs-feet-recipe.html To you, it's a lot of hard work. You’ll want to hit at least 185 degrees when it’s all said and done. The hardest part of the process is digging the hole. If you use galvanized wire, put a layer of aluminum foil between the wire and the pig’s skin, to prevent any of the galvanized material from leaching into the meat (although it’s unlikely that your imu will get hot enough to do this). Sand is the easiest medium to dig through but, if you are not by the beach, never fear! Pork is one of the most widely consumed meats around the world. Look for rocks between 4 and 8 inches across. Make one sacrifice to modernity and invest in an electronic wireless thermometer or two so that you can be assured that you’ve reached the critical cooking temperature before you unearth the pig. Those tips he gave us I now pass on to you, reader. For a 100-pound pig, let it cook for eight hours. Allow the pig to cook for several hours on both sides. That can make for real nerves if you don’t get it right. 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