How To Cook A Pig In The Ground Southern Style

How To Cook A Pig In The Ground Southern Style

When it comes to traditional Southern cooking, few things beat the rich flavors and succulent tenderness of a whole pig cooked in the ground. This age-old cooking method, known as “pig roasting” or “hog roasting,” brings together an entire community for a hearty feast. In this article, we will take you through the step-by-step process of cooking a pig in the ground like a true Southerner.

1. Choose the Right Pig

The key to a successful pig roast is selecting the right pig. Look for a young pig, preferably weighing between 60 and 100 pounds. It’s important to choose a pig that is fresh and sourced from a reputable butcher or farm.

2. Prepare the Pit

Prepare a pit in your backyard or designated cooking area. The pit should be large enough to accommodate the pig and have sufficient depth for hot coals or wood. Line the pit with bricks or rocks for insulation.

3. Build the Fire

Start by building a fire in the pit. Use hardwood such as oak, hickory, or mesquite for a traditional smoky flavor. Allow the fire to burn until you have a good bed of hot coals. You can also add some soaked wood chips for additional flavor.

4. Season the Pig

While the fire is burning, it’s time to season the pig. Generously rub a mixture of salt, pepper, garlic powder, and your favorite dry rub all over the pig, both inside and out. This will help to enhance the flavor and ensure a crispy, flavorful skin.

5. Secure the Pig

Place the pig on a large wire mesh or grill grate and securely attach it to a metal rod or rebar. This will make it easier to handle and rotate the pig during the cooking process. Make sure it is properly positioned above the hot coals.

6. Lower the Pig into the Pit

Using heat-resistant gloves or hooks, carefully lower the pig into the pit, positioning it directly above the hot coals. Ensure that it is centered and not touching the sides of the pit to facilitate even cooking.

7. Cover and Cook

Once the pig is securely in the pit, cover it with a layer of burlap or wet banana leaves. This will help to retain moisture and create a steaming effect during the cooking process. Then, cover the pit with a layer of dirt or sand to seal in the heat.

8. Monitor the Cooking

Allow the pig to cook slowly over the hot coals for approximately 12 hours. It’s crucial to monitor the cooking temperature, maintaining it around 225-250°F. Rotate the pig every few hours to ensure even cooking and baste it with a mixture of vinegar and water or your desired marinade.

9. Test for Doneness

To test for doneness, insert a meat thermometer into the thickest part of the pig without touching the bone. The internal temperature should read 160°F for the meat to be safely cooked. Additionally, the skin should be crispy and golden brown.

10. Carve and Serve

Once the pig is fully cooked, carefully remove it from the pit and allow it to rest for about 30 minutes. Use a sharp knife or cleaver to carve the pig into succulent pieces, including the crispy skin. Serve alongside traditional Southern sides like coleslaw, cornbread, and barbecue sauce.

There you have it – the ultimate guide to cooking a pig in the ground Southern Style. Whether you’re hosting a backyard party or a festive gathering, this traditional method is sure to impress your guests and leave them craving for more of that smoky, tender goodness. So gather your friends and family, and celebrate the rich culinary heritage of the South with a mouthwatering pig roast!