Here Piggy piggy....

Note: This post is not for the faint-hearted

So as stated previously, I have a story from Spokane that required more detail and definitely a picture.

THE PIG

This year we had our first annual pig roast. David made the suggestion a few weeks before we left and the family took to the idea.
The all day event started the night before the 4th. David, his brothers Bryce and Nathan, and sister-in-law, Lindsey, dug a 3x4 foot pit in the dirt. It was confidently proclaimed big enough. The next morning, after building a wood fire in the pit and adding rocks to generate more heat, David went to pick up the pig from a local butcher. It was quite a bit bigger than anticipated. Wilber, as I like to call him, weighed in at 142 lbs. I wasn't too sure how I'd feel about seeing a dead pig, knowing I would be eating it later, but everyone else was going out to see him so I went too.
The first thing David did was stuff the pig with rock salt for seasoning. He was then put in a wire casing so he could be hauled out after cooking. At the pit, there was a nice ash/coal/rock pile. Wilber was wrapped with banana leaves (yes the big cool banana leaves) and put in the pit. Unfortunately, since he was a little bigger than we thought, his head didn't have a place to go so my father-in-law quickly carved out a spot for him that was only a foot deep. We added a few corn husks as well, all to help add moisture so that the meat would be tender. A burlap-type blanket was placed over the pig and then dirt was piled on top. The pressure cooker was ready. David said that it would take about 8 hours so we waited.
Many of our friends and family had been invited for the pig roast. When they arrived, some were curious to see the pit, so we took them down. Upon arrival, David (who had been checking on things throughout the day) wanted to see how things were progressing. He was worried. The temperature didn't seem hot enough. It was warm, yes, and definitely cooking but not at a rate fast enough for dinner. The unraveling began. Nope, not cooked enough yet. As more and more people came down to see the pig, the scenery began to change. Instead of seeing a mound of dirt, it went to a partially uncovered pit, to seeing another pit--bigger and deeper than before.
We ended up serving beef at our pig roast. Everyone enjoyed hamburgers instead. Isn't it great having family experiment with you! So understanding:)
After we had a bigger pit, more firewood, bigger rocks, and 16 hours of total cooking, pork was finally eaten. It was really good too. We are planning to perfect the art for our 2nd annual pig roast next July.