Pit-roasting pig yields tasty, economical results for large groups
at’s a darn good price for an animal that you know is raised locally, fed a healthy diet and slaughtered humanely. In a prehistoric but time-tested fashion, a few of Eddie’s closest friends decided to pit-roast the pig. They stuffed its belly full of onions and oranges and herbs, put a green apple in its mouth, coated the skin in spices, wrapped the entire pig in cabbage leaves and then tinfoil, and then lowered it into a pit that had taken them 2 hours to dig. The pit was lined with coals and then covered with a tarp. By the time I showed up Sunday, the pig had been cooking for more than twelve hours. We were all a bit nervous about the results since we were all pit-roasting virgins, but the result was succulent. It was the best goodbye any of us could imagine. And the next day’s farewell softball game ended up lasting all of three innings; one can only run so far after a feast like that.
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