Tuesday, February 15, 2011

The Young Settlers' Luau, April 2010

First, you and your friends need to dig a hole that's about twice the size of the pig you'll be burying. Light a nice fire and let it burn for a few hours until you have a very nice bed of coals.
 Wait and wait, until it starts getting so hot that you can barely hold your hand over the hole. Start adding very solid river rocks of varying sizes.

After the pig was lowered in, I spread about 60# hickory chunks around the roll and place some heated river rocks on top of the animal. After the hardwood started to coal we began shoveling dirt back into the hole.
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There aren't any pictures from the preparation process, but the pig was brined for 2 days, rinsed, injected with bourbon and covered in sea salt and peppercorns. After seasoning the pig, I wrapped it in banana leaves and baling wire. 

 This is roughly 15 hours after we buried the pig. We could smell it when we woke up, so we started poking around and decided to dig it up.

Digging up the hot worth was a strange experience and the smell was outrageous. 

 We had connected 'lines' of wire to the top and bottom of both sides of the roll so we could life the pig out.

 Celebratory Whiskey.
We named this guy Boss Hog Outlaw.
The meat/carcass literally fell to pieces. It was a hot mess trying to separate meat from bones. The girls turned a hefty amount of the pork into the best Al Pastor I've ever had. A large Ziploc bag was filled about halfway and smothered in BBQ sauce for a hike and kayak trip later in the day.
Tongs and knives were abandoned shortly after this shot, the only way to separate the meat in a reasonable time was by hand - a thunderstorm was on the way!

The idea to bury the bones and refuse worked to our
No mess and a sweet picture. 

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