Cook a delicious pork roast using a homemade pig cooker.
Cooking a whole pig outdoors is a challenge because of its size, which can range from 30 to more than 150 pounds. Also, the process is time-consuming and must be done correctly; food poisoning from parasites and bacteria can occur if the meat is not cooked thoroughly. Cooked pork must reach an internal temperature of 160 degrees Fahrenheit for safe consumption. While there are plenty of expensive cookers available for handling whole pigs, you can make your own with a few materials found around the house. Does this Spark an idea?
Instructions
1. Dig a hole in the ground 2 feet deep. The width and length of the hole will depend on the size of the pig; it should be 2 feet wider and longer than the animal. For example, if the pig is 5 feet long and 3 feet wide, the hole should be 7 by 5 feet. This is so there will be plenty of coals to surrounding the pig. Save the dirt removed from the hole.
2. Stack dry non-resinous firewood in the hole until it reaches a height of 3 feet above the ground. Non-resinous firewood is a wood such as pecan, oak or hickory. Resinous firewood, such as pine and cedar, burns too hot, leaves an oily residue when burned in a closed area and leaves a strong taste on the meat. Set the wood on fire and allow it to burn down to coals.
3. Prepare the pig by seasoning it to taste by adding garlic, salt and pepper, onion powder, sauces or herbs to the raw meat. Put an apple in the pig's mouth so heat will transfer into the pigs head and cook it thoroughly. Wrap the pig in two layers of heavy-duty foil followed by a layer of wet burlap.
4. Lay wrapped pig on a layer of chicken fencing big enough to wrap around it. Secure the chicken fencing with several lengths of 16-gauge wire. This is to prevent the cooked pig from falling apart as it is removed from the hole.
5. Remove half the coals from the pit with a shovel, then spread half the dirt removed from the hole over the coals remaining in the pit.
6. Set the wrapped pig over the soil-covered coals in the pit and cover with another piece of wet burlap.
7. Spread the remaining coals around and over the pig. Do this quickly so the wet burlap does not dry out and burn. Cover the coals and wrapped pig with the rest of the dirt removed from the hole.
8. Cook the pig for 24 hours. A domestic pig should be cooked to a temperature of at least 160 degrees F. Wild pigs should be cooked to a temperature of 195 degrees F. Check the temperature in the ham and shoulder with a meat thermometer before removing from the coals. You can push the pointed meat thermometer through the foil and burlap. Cook longer if needed. Be careful not to burn yourself on the chicken fencing and wire when removing the pig from the coals.
9. Unwrap the cooked pig and eat.
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