Re: pig roast
I've been interested in this method for a long time so I did a little more research and found this for us all.
Rock-Lined Pit:
Dig hole 2 ½ to 3 feet deep at center with a diameter of 5 to 7 feet, depending on the size of the pig.
Line the pit with rocks.
Light fire.
Additional small round rocks should be place in fire to be heated.
As fire burns down, wet the burlap and dress pig as desired.
Place pig on chicken wire.
Under the legs make slits big enough to insert round heated rocks.
When rocks are very hot, use tongs to fill the abdominal cavity and slits.
Tie front legs together, then back legs.
Wrap pig in chicken wire, fastening well so it can be lifted.
Completely cover ashed coals and rocks with corn stalks and leaves or grass trimmings.
Lower pig onto the leaves.
Cover it generously on top with some leaves .
Place wet burlap over leaves to hold the heat and steam the pig.
Cover with large canvas!!!
Shovel dirt or gravel over canvas to keep steam in.
Estimated cooking times:
2 hours for 25 pound live weight.
2 ½ hours for 50 pound live weight.
4 hours for 75 pound live weight.
8 hours for 150 pound live weight.
When in doubt, leave it in the pit a bit longer. The pig will not burn as it is cooked by the steam.
Start cooking 12 hours ahead of serving time depending on the above table, periodically checking internal temperature.
When pig reaches 160 degrees F move the pig away from the heat.
An estimated 1-2 hours will keep the pig warm without drying out.
-Time is a variant! One must be flexible in the timing and cooking process, checking the hog often is essential.
Hope you enjoy your hog roast!
Lonnie
Save me a chunk!! 
