Several days late as per usual but we had a party for the 4th. We (Zach, I was not involved in any of this) decided to play to our strengths and have a pig roast and invite all of our friends and family to come out to the ranch have a good time and eat delicious pork.
Well half of those things happened. We had delicious pork. Warning now some of the pictures below are graphic*** Zach as he tends to do, talked to me, his mom and his buddy Jhan about this party he was planning. He gave different, half formed details to all of us, and that was it. That was his party plan, no invitations happened no other food was on the menu no thought about drinks or chairs or shade. Men right! He had a pig to kill and beer to drink what else would ever be needed.
The only shade in the property is in the pig pen and under a carport right outside Hannah and Nate’s (my sister-in-law and her husband) front door. I believe they were told about this “party” the evening before and were told that the party was happening there. They had to run around cleaning things getting chairs and tables set up etc. Thank God for Hannah. I was deliberately staying uninvolved in all of this planning process I am boycotting stress right now. She went to the store and got ice and drinks and chips, fruit and other snack foods (like one normally finds at a party) She and Nate got music set up and a dance floor cleared. We even had a sprinkler going because it was 100 degrees. The party happened it was a great time even though almost nobody came since invitations were not sent out 🙂 I love my husband to death but planner he is not. Neither am I for that matter, but I am a detail person I would never have forgotten drinks!
This is the third such hog roast we have done. We provided the pigs every time. The awesome party about raising a bunch of pigs is you can eat them whenever you want. Every time these pigs taste a little bit better as Zach and Jhan tweak and streamline their process. It is a very long process. First a hole must be dug, with a tractor or it will take hours, then you have a large bonfire in the aforementioned hole. Let that burn as you slaughter, scald and shave your pig. The one they did was about 175lbs. Jared and Jesse were conscripted to help also as per usual. Zach thinks it’s important for them to know how to properly butcher an animal.
Next it is time to gut the hog and prepare it for the hole. the hide is punctured in a dozen or more places and cloves of garlic are stuck in the holes. Various food is sewn back up into the cavity where the organs were. This time we filled it with onions, potatoes, apples, mushrooms and garlic. We should have done sweet potatoes as well but since I wasn’t getting involved I didn’t say anything… I shoulda, oh well next time. After the stomach cavity has been filled and the hole sewn up the entire pig is wrapped in chicken wire. Now drink your fourth or fifth beer throw a bunch of big rocks into the fire and wait for the fire to burn down to coals. Once you have a nice coal bed and a bunch of hot rocks you lower the wrapped pig into the hole. Cover the hole anyway you can, but it needs to be fully covered not even smoke should escape. I believe this time they used a pallet covered in a wet blanket or two and then a foot or so of dirt on top of that. Leave for twelve hours.
They got the pig in the ground at 11 pm on the 3rd of July and we (the “WE” that does the physical manual labor is rarely ever me, this time included) pulled the pig out of the hole. Using hay hooks cause it is hot in there! The last step is serve and enjoy. At some point also backfill the hole because kids.