I posted before our "wild hog" roast. We skinned our hog first because it was a wild hog. experts say if wild u need to skin it. We used a china cooker. the meat was marinated for 3 days using Mojo. It took 8 hours for a 140lb hog but worth every drop of sweat and every can of beer. best hog I ever ate.this was done by our Latin American friends. her receipe and she would not give it up. she could cook a rock and it would taste good.
One thing that I would have changed was not using lump charcoal and I would have used regular kingsford. The lump gets too hot and charred the meat a little much.
I have found the opposite in my smoker. The lump seems to keep the same temp for longing periods through the burn....where kingsford starts hot and drops temps too quickly.....by changing to lump my cook times have been more predictable.
Back to the OP and anyone else, I have always been interested in cooking a whole hog...has anybody ever cooked one in the ground?
In a smoker yes. With the caja china (chinese box) you have to put the charcoal on top of the box. It's completely exposed. There's no way to control the air flow and gets as hot as it can. that's why it charred our meat.
One thing that I would have changed was not using lump charcoal and I would have used regular kingsford. The lump gets too hot and charred the meat a little much.
I have found the opposite in my smoker. The lump seems to keep the same temp for longing periods through the burn....where kingsford starts hot and drops temps too quickly.....by changing to lump my cook times have been more predictable.
Back to the OP and anyone else, I have always been interested in cooking a whole hog...has anybody ever cooked one in the ground?
In a smoker yes. With the caja china (chinese box) you have to put the charcoal on top of the box. It's completely exposed. There's no way to control the air flow and gets as hot as it can. that's why it charred our meat.
I can relate to that, I can remember opening the vents on the smoker all the way after getting done cooking to let the lump burn out and it about self cleaned the entire inside of the smoker with the amount of heat it put off. I had to take a scrapper to it the next time I cooked and seasoned a portion of it back up. I have never cooked with the box before but I understand they make some great pork. You guys are making me hungry.
And traditional method we use at my parents in PR ( My son is the one "driving")
this look like how we will be doing it. The steel box is done. Its made to hold a 100 lb pig on a spit like your set up but welded together with a hinged lid open bottom.
so now i wonder how long roast and how much fuel.
I smoked a hog quarterd up in my smoker but this is different.
