This video shows how to throw a Hawaiian pig roast. Remember, the most important part is to drink while you prep the pig and build the fire. Just do not burn yourself or undercook it. The longer you leave it in the ground, the better it is.
Some people have asked for more detailed instructions, so here you go.
110 lb Whole Pig
1 gallon of your favorite barbecue sauce
Marinade Injection Kit
Bakers Twine & a large curved upholstery needle
3 yards of 1-meter burlap
Two 100 ft. rolls of aluminum foil
8 feet of "Rabbit Wire"
1 U-Shaped Picket (The green picket that road signs are hung on)
Combine to make the rub for the inside and outside of the pig
1 lb of brown sugar
2 oz coarse ground black pepper
4 oz coarse ground sea salt
Combine to make the "Stuffing"
Six Whole pineapples; cleaned, cored, and sliced into quarters
6 -- 8 Large sweet potatoes; sliced into 2 -- 3 inch chunks
4 -- 8 large sweet onions, sliced into quarters
6 -- 8 large green apples, sliced into quarters
One bag of Craisins
One bag of Raisins
Prep the Fire:
Dig a "Ranger Grave"; the hole needs to be as big as your pig plus a rucksack and then about 24 - 30 inches deep. Once the hole is done, line the bottom and sides of it with flat river rock. The rocks help to hold and direct the heat towards the pig instead of loosing it into the ground around the hole. Start the fire just like a campfire, use hard woods (Hickory, Oak, Maple) not soft woods like pine. The hard woods hold the heat better and will add flavor to the pig. You need to get a good 10 - 12 inch coal base in the bottom of the hole before you put the pig in it, so start your fire early, get it going hot, and keep it going for 5-8 hours. If you run low on wood, you can use Charcoal, but the wood is always better.
Prep The Pig:
We usually use a 90 -- 110 lb pig. I have used a cleaned pig with the skin and without, one with the head and without.