Cooking a pig in a dirt pit is an involved process than can take several days of preparation and cooking time. It involves preparing a pit, firing it up, dressing the pig with rubs and oil, and cooking the pig for approximately nine hours, depending on its size. A 75-pound pig feeds about 50 people.
The pit should be at least a foot bigger than the pig in all directions. Make sure the pit is at least 10 feet away from buildings in case of a grease fire. Keep a fire extinguisher handy. Make sure the base is level, and the pit is free of grass. Fill the pit with at least 2 inches of sand or dirt, and line the pit with aluminum foil. Make sure you have an large aluminum lid to cover the top of the pit.
Dress and clean the pig. Season the skin, and prepare it for cooking. Remove the eyes, and put an apple in the pig's mouth so it is held open for steam to escape. Wrap the meat in several layers of aluminum foil, and then cover it with wet burlap. Wrap chicken wire around the covered pig, leaving some longer wire cords to carry the pig, and lower it into the pit.
Put some newspapers down at the base of the pit, and add some cooking oil to them. Put in about 18 pounds of charcoal on top of the newspaper, and light it. Move the charcoal to the corners of the pit. The pig has to be to cooked in indirect heat and therefore should not be placed on top of the charcoal. The optimal temperature to cook the pig is 250 degrees Fahrenheit.
With others assisting you, lower the pig into the pit. Quickly close it with a large metal or aluminum sheet. Monitor the cooking process, and wait about 12 hours for the meat to cook.
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