Pig Pit Roast

During the 2nd Annual BarnYard Bash we had an authentic Pig Pit Roast. The hole for the pig was dug on Friday with a backhoe. Then the hole was lined with dry river rocks. A fire was built and left to burn all day. That night Rich, Matt and Audra got up around 3:00 am and seasoned and buried the whole pig. It was first wrapped in tinfoil then in burlap to keep it from burning. The pig was raised around 5:30 pm on Saturday and the meat was perfect, moist and falling off the bone. The roast was a huge success!!!