best way to cook pig in a pit outside on coals?

Answer 1

wrap it in banana leaves or seaweed after you put your favorite spice rub on it, then actually put the coals on top as well as underneath it cooks faster and more evenly.

Answer 2

Are you talking about cooking a whole pig a la luau style? Or just in pieces? Not sure about the whole pig, but for shoulders or hams, try this: Start a fire in a seperate container (perhaps a barrel with a mesh grate in it and an opening at the bottom to get the coals out of). Put the piece of meat on the grill rack meat side down/skin side up. Close the lid. Put a shovel full or two of coals under the meat. Add another shovel full every 30 minutes or so to keep the lid hot to the touch. Turn the meat over every 2 hours. When the meat side comes up the first time baste it liberally with a salt water solution. Each time it (meat side)comes up after that, baste it with a vinegar & butter solution. Once the bone in the end comes loose, do not turn it over again. Continue adding coals until you're ready to eat. If it's very cold, windy or rainy, you may need to "fire" the meat more often. It will take 10-14 hours depending on the weight. You probably can cook a whole hog (probably better cut in half) this same way.

Answer 3

you hire me to do it for you. cooking a pig is a difficult job and should be done by a pro like me.If you try to do it yourself you run the risk of either undercooking it or actually catching it on fire.If you insist on doing it yourself I would advise that you set up the fire on both sides of your spit with space in the middle as wide as the pig is with a good two inches deep of fine sand for the fat to drip into. If you are going to use charcoal use the lump style not brickettes and the pig should be about 18-24 inches over the fire. If you plan on using wood you should only use oak,maple,or applewood that has been seasoned properly. The wood you choose will affect the flavor of the pork so dont use pine or cedar and definitely dont burn any trash or pallet wood under your food. When the pig is cooking it should be sizzling and visibly spitting a little bit of fat like bacon does in your kitchen but not so hot as to turn the skin black. You definitely want to check the temperature to make certain that the meat is thoroughly cooked. check it in a couple places too,the rump the shoulder and through the back between the shoulder blades which is where the thickest part of the tenderloin is and is always the last place to cook through.If this is the first time for you i would also advise you to set up the spit so that it is adjustable so that you can raise it if the fire is too hot or lower it if it's not cooking hot enough to make it sizzle.
carving the pig when its done is the real work in this .I cant really explain it other than to say the best bet is to try to carve the biggest pieces you can get off the bones and then cut it up into reasonably sized slices .

Answer 4

To make Kahlua pig is a lot of work.
First dig a hole about 5 feet deep.
Fill the pit with wood and smooth rocks.
Start a fire to make a bunch of coals and hot rocks.
Take the pig and place it on chicken wire that will wrap around the pig.
Get a shovel or big tongs to put hot rocks in the pig cavity.
Enclose in the chicken wire to keep the rocks in.
Cover the coals and rocks with banana and tea leaves, a bunch.
Place the pig on the leaves.
Cover the pig with more banana and tea leaves.
Cover the pig with wet burlap sacks.
Bury the pig so that no smoke or steam escapes.
Dig it up in about 9 hours.

Lots of luck.

Answer 5

Build a fire in a 2'6" deep DRY rock lined pit (save dirt from pit) using only hardwood - mesquite - oak - apple - hickory. A mix of wood is best for flavor. You will need enough coals to retain 8" on the bottom and about a foot on top. Then while that's burning down to coals prep. your porker. I use a dry rub of spices and brown sugar. Then you totally wrap the swine in banana leaves two layers thick. When you have a good bed of coals take 2/3rds out (use wheelbarow). Lay pig in coals and dump the rest of coals on top spreading evenly. cover the coals with a layer 2" - 3" of dirt (make sure the dirt is dry). Cook time will depend on size of pig, dryness of dirt, how many coals etc.... This is a trial and error way to cook a pig. You can check by clearing a little spot off to banana leaves and put in thermometor for meat. Better to overcook a little rather then not enough, it is pork. BTW make sure you get to the middle of the pig for correct temp.Good luck

Answer 6

the best way is to have a spit set up you don't have to have a hole but you can if you want . just put the coals right on the ground you can rent in closed case that has a rotisserie you you just slide the pig on the pole (after the coals have had plenty of time to heat up ) you can cut up garlic and put into the meat of the pig and season how ever you like after that you just put the pig over the hot coals and cook for the biggest part of the day (depending on size of the pig ) ,then carve and enjoy.

Answer 7

Slowly. You have to keep it rotating in some way or the other. Not continuously but very often.
If you don't have a pre built pit you can just dig a 2 foot by 3 foot by 4 foot long pit with your spikes on either end.
Load the coals down in there.
I would only do it if I had a brick pit thopugh.
Have a taste of the brains though for sure.
Yummoinkily!

Answer 8

Tie The Pig by with Legs up to a Pole and have a handle where you can turn the pig round and round until he is done.

Answer 9

in a pit gett coles hot fore about three hours .rape pig in moisten leaves put pig in pit cover with dirt let cook for twelve ours .wish i were there