Expert: John Langenfelder - 7/21/2009

Question
I am cooking a whole hog in the ground I have been researching methods through internet and cookbooks and have several questions that I would like some clarification on. First I would like to use a rub and a mop but I have only found a method to do this when cooking above ground. Is there a way to apply a mop before putting the pig in the ground, and then apply the rub? Also I have read that the optimal temperature for cooking a pig is 225 to 250 how can I mantain the tempurature once the pit is sealed? I have also found that if i dig my pit one foot larger on each side of the hog and at least 3 feet deep, with one foot of coals in the bottom I should let the hog roast for at least 12 hours no matter the size because the pit size will dictate the heat, is this accurate? Could you suggest any good reads or sources that I can find all in need to know for cooking a whole hog underground?

Answer
Will,

I do not know how you would maintain the temperature in the ground.  I have never done it as I have questions such as that. I can tell you that a mop will have little to know effect as the mop will not penetrate the skin of the hog.  I always apply a rub to the cavity of the pig to add some seasoning, but this is also of little value except when you eat the meat with the rub on it. I did a search on google for "cooking pigs in a pit" and found a lot of information.  Other than that, not much help, sorry.