HOW TO COOK A HOG IN THE GROUND

1) Dig a hole that is at least 3 ft deep and 2X the size of the animal.

2) Next you want to line the pit with medium size rocks or for a more permanent pit line with bricks.

3) Then you want to burn about a foot of coals. I recommend using wood which will infuse the meat with a nice smoky flavor.

4) Once the fire has burned down I recommend using a pork rub with olive oil to coat the meat of the animal. Once the pig is seasoned securely wrap with aluminum foil, then wrap with wet burlap and chicken wire. The chicken wire will keep the pig from falling apart in the pit and the wet burlap will help steam the meat and trap moisture.

NOTE: If you are cooking a pig with the head still on, make sure to open the mouth so that the heat can pass through the animal. This is the reason why apples have been used in the past in most pig pit cooking. Place the apple in the pigs mouth and this will allow the heat to pass through the carcass.

5) Place wrapped pig in pit and cover with a sheet of metal that will seal the hole. This metal sheet will trap the heat in the pit and starve the coals from oxygen, preventing a fire.

Cook pig for 12-14 hours in pit

 

 

Pork Rub:

• 1/2 cup ground black pepper
• 1/2 cup chili powder
• 1/2 cup brown sugar
• 1/4 cup coarse salt
• 4 teaspoons dry mustard
• 2 tablespoon paprika
• 1 tablespoon of garlic powder

Combine all ingredients in freezer bag.

Apply to pork and cook as desired.

 

Pulled Pork Shoulder Roast:

•  One 7 pound pork shoulder
• 1 whole yellow onion, minced
• One tablespoon of chili powder
• One tablespoon of paprika
• ½ cup brown sugar
• 5 garlic cloves, peeled and minced
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 2 tablespoons Lawry’s Season Salt, to taste
• 2 tablespoons black pepper
• 2 tablespoons of olive oil
• 2 tablespoons of Cider Vinegar
• 2 cups of Apple Juice
• Corn Tortillas

Preheat oven to 300°F.

Wash pork shoulder roast and then let dry. In a bowl combine the onion, chili powder, paprika, sugar, garlic, oregano, cumin, season salt, and black pepper.

Rub the mixture into the pork shoulder roast. Place the pork shoulder roast into a Dutch oven and add 2 cups of apple juice.

Cover tightly and roast for 7 hours, turning once every hour.

Add apple juice and water as needed.  Once 7 hours have passed, uncover the roast and heat oven to 425°F.

Cook for 15-20 minutes uncovered until the skin gets crispy. Once crispy remove from oven and let the pork shoulder roast rest for 20 minutes. 

Shred the pork shoulder roast, using two forks to pull it apart then pour all the pan juices on the pork to keep it moist.

Serve with lime wedges and Pico de Gallo.

 

Pork Tenderloin And Shiitake Stroganoff

• 4 tb Butter
• 1 lg Yellow Onion; diced
• 4 c Sliced Shiitake mushrooms
• Salt; to taste
• Freshly-ground black pepper; to taste
• 2 tb Minced garlic
• 2 lb Pork tenderloin; cubed into one inch pieces
• 3 c Beef stock
• 1/4 c Finely-chopped parsley
• 1 c Sour cream

In a sauté pan, melt the butter.

Add the onions and cook until golden yellow.

Add the sliced mushrooms and cook until they wilt.

Season with salt and pepper.

Add the garlic and pork tenderloin and continue sautéing for 2 minutes.

Add the beef stock and bring to a boil.

Reduce to a simmer and cook for 3 to 4 minutes until pork is cooked to desired doneness.

Stir in the sour cream and parsley.

Continue to cook for 3 minutes.

Season with salt and pepper.

This recipe yields 4 to 6 servings.