Results for: original flavor this is how it is
Original Flavor 
2009-09-02 - extension: zip - size: 41 MB
Original Flavor
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How to Roast a Pig How to do a Hawaiian pig roast video. Remember, the most important part is to drink while you prep (More) How to do a Hawaiian pig roast video. Remember, the most important part is to drink while you prep the pig and build the fire.....just do not burn yourself or undercook it. The longer you leave it in the ground, the better it is.
Some people have asked for more detailed instructions, so here you go.
Shopping List:
110 lb Whole Pig
1 gallon of your favorite barbecue sauce
Vinegar
Marinade Injection Kit
Bakers Twine & a large curved upholstery needle
3 yards of 1-meter burlap
Two 100 ft. rolls of aluminum foil
8 feet of "Rabbit Wire"
1 U-Shaped Picket (The green picket that road signs are hung on)
Combine to make the rub for the inside and outside of the pig
1 lb of brown sugar
2 oz coarse ground black pepper
4 oz coarse ground sea salt
Combine to make the "Stuffing"
Six Whole pineapples; cleaned, cored, and sliced into quarters
6 -- 8 Large sweet potatoes; sliced into 2 -- 3 inch chunks
4 -- 8 large sweet onions, sliced into quarters
6 -- 8 large green apples, sliced into quarters
One bag of Craisins
One bag of Raisins
Prep the Fire:
Dig a "Ranger Grave"; the hole needs to be as big as your pig plus a rucksack and then about 24 - 30 inches deep. Once the hole is done, line the bottom and sides of it with flat river rock. The rocks help to hold and direct the heat towards the pig instead of loosing it into the ground around the hole. Start the fire just like a campfire, use hard woods (Hickory, Oak, Maple) not soft woods like pine. The hard woods hold the heat better and will add flavor to the pig. You need to get a good 10 - 12 inch coal base in the bottom of the hole before you put the pig in it, so start your fire early, get it going hot, and keep it going for 5-8 hours. If you run low on wood, you can use Charcoal, but the wood is always better.
Prep The Pig:
We usually use a 90 -- 110 lb pig. I have used a cleaned pig with the skin and without, one with the head and without. The important part is that it is cleaned out and the butcher has either burned all of the hair off or the skin is removed; burning hair stinks, no matter what kind of hair it is and it will ruin the taste and stink up your house when it is cooking.
Using the rub as described above, coat the inside, and outside of the pig, rub it in vigorously. Inject a mixture of the barbecue sauce and the vinegar into the deep muscles of the pig, once it is injected and rubbed down, pour the "Stuffing" into the body cavity, and sew it back up the using the butchers twine and curved upholstery needle.
Using the barbecue sauce, soak the burlap in a large container, once it is fully saturated, wrap the pig in the burlap. The burlap keeps the pig from burning and the sauce adds flavor while the pig is cooking. The next layer is the aluminum foil; the foil layer keeps the pig from catching on fire when it is laid into the coals. The third and final wrapping layer is the rabbit wire, you will need to use wire ties to keep the rabbit wire from opening when you lift it. The rabbit wire keeps the whole package together, the meat will fall off of the bone when it is cooked, so without the rabbit wire, there is no way to get it our of the fire in one piece. The final step to wrapping the wire around the pig is to leave a loop in the top of the wire; this loop serves as a carrying handle where you insert the picket to carry the pig to and from the fire.
Cooking the pig.
Once the coals in the fire are approximately 15 -- 24 inches deep, rake them to the sides of the hole, leaving a trough through the middle of the coal bed. There should still be 6+ inches of coals along the bottom in the center of the hole, with the remainder of the coals sitting along the sides of the hole. Place the pig in the middle of the trough, then rake the coals from the sides back over the top of the pig. It is important that the entire pig be covered with coals. Start a second fire on top of the pig and the coals until the second fire is embers then burry the whole mess with the sand from the original hole in the ground and leave it for at least 12 hours. You cannot over cook it, and you are better to cook it for too long than not long enough. After 12 hours, dig it up, get it out of the hole, cut off the wire, cut open the foil and burlap layers. The whole thing will fall apart on the table. Pull all of the meat off the bones, put it into serving containers, and enjoy. (Less)
How to Roast a Pig How to do a Hawaiian pig roast video. Remember, the most important part is to drink while you prep (More) How to do a Hawaiian pig roast video. Remember, the most important part is to drink while you prep the pig and build the fire.....just do not burn yourself or undercook it. The longer you leave it in the ground, the better it is. Some people have asked for more detailed instructions, so here you go. Shopping List: 110 lb Whole Pig 1 gallon of your favorite barbecue sauce Vinegar Marinade Injection Kit Bakers Twine & a large curved upholstery needle 3 yards of 1-meter burlap Two 100 ft. rolls of aluminum foil 8 feet of "Rabbit Wire" 1 U-Shaped Picket (The green picket that road signs are hung on) Combine to make the rub for the inside and outside of the pig 1 lb of brown sugar 2 oz coarse ground black pepper 4 oz coarse ground sea salt Combine to make the "Stuffing" Six Whole pineapples; cleaned, cored, and sliced into quarters 6 -- 8 Large sweet potatoes; sliced into 2 -- 3 inch chunks 4 -- 8 large sweet onions, sliced into quarters 6 -- 8 large green apples, sliced into quarters One bag of Craisins One bag of Raisins Prep the Fire: Dig a "Ranger Grave"; the hole needs to be as big as your pig plus a rucksack and then about 24 - 30 inches deep. Once the hole is done, line the bottom and sides of it with flat river rock. The rocks help to hold and direct the heat towards the pig instead of loosing it into the ground around the hole. Start the fire just like a campfire, use hard woods (Hickory, Oak, Maple) not soft woods like pine. The hard woods hold the heat better and will add flavor to the pig. You need to get a good 10 - 12 inch coal base in the bottom of the hole before you put the pig in it, so start your fire early, get it going hot, and keep it going for 5-8 hours. If you run low on wood, you can use Charcoal, but the wood is always better. Prep The Pig: We usually use a 90 -- 110 lb pig. I have used a cleaned pig with the skin and without, one with the head and without. The important part is that it is cleaned out and the butcher has either burned all of the hair off or the skin is removed; burning hair stinks, no matter what kind of hair it is and it will ruin the taste and stink up your house when it is cooking. Using the rub as described above, coat the inside, and outside of the pig, rub it in vigorously. Inject a mixture of the barbecue sauce and the vinegar into the deep muscles of the pig, once it is injected and rubbed down, pour the "Stuffing" into the body cavity, and sew it back up the using the butchers twine and curved upholstery needle. Using the barbecue sauce, soak the burlap in a large container, once it is fully saturated, wrap the pig in the burlap. The burlap keeps the pig from burning and the sauce adds flavor while the pig is cooking. The next layer is the aluminum foil; the foil layer keeps the pig from catching on fire when it is laid into the coals. The third and final wrapping layer is the rabbit wire, you will need to use wire ties to keep the rabbit wire from opening when you lift it. The rabbit wire keeps the whole package together, the meat will fall off of the bone when it is cooked, so without the rabbit wire, there is no way to get it our of the fire in one piece. The final step to wrapping the wire around the pig is to leave a loop in the top of the wire; this loop serves as a carrying handle where you insert the picket to carry the pig to and from the fire. Cooking the pig. Once the coals in the fire are approximately 15 -- 24 inches deep, rake them to the sides of the hole, leaving a trough through the middle of the coal bed. There should still be 6+ inches of coals along the bottom in the center of the hole, with the remainder of the coals sitting along the sides of the hole. Place the pig in the middle of the trough, then rake the coals from the sides back over the top of the pig. It is important that the entire pig be covered with coals. Start a second fire on top of the pig and the coals until the second fire is embers then burry the whole mess with the sand from the original hole in the ground and leave it for at least 12 hours. You cannot over cook it, and you are better to cook it for too long than not long enough. After 12 hours, dig it up, get it out of the hole, cut off the wire, cut open the foil and burlap layers. The whole thing will fall apart on the table. Pull all of the meat off the bones, put it into serving containers, and enjoy. (Less)
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