Originally Posted by bluedozer
That's true. I have never had on done in the ground. how do they compare to one on the roaster?
Just as good, or better. When a pig is too big to fit in the smoker I like the Cajun method of digging a pit, putting a 2-3 brick high border of cinder blocks around the pit, line the pit with banana leaves (or some other leaf indigenous peoples would have wrapped food in)
Throw the cleaned and dressed hog into the pit, cover the pit with sheet steel and keep the bed of coals going on top of the steel. It does it Dutch Oven style that way.
You can alternatively get the coals going in the ground with some rocks, cover with soaked banana leaves or burlap, toss the pig on and cover it for more of a smokey flavor.
Any way it is done, when cooked whole hog, ya just cant go wrong.