Thank you for the nice comments and points!
It was a fun cook... once you get the pig cleaned and in the ground you can go to bed and not have to tend a fire.
When I cook a pig on my cinderblock pit, I have to add hot coals about every hour or so... with this method I let it cook all night while I sleep.
Paul, Now I've got that song stuck in my head.
The pit is covered with a sheet of metal first, then buried.. making a sort of underground oven. Also the baling wire handles are about 2 1/2 to 3' long on each end of the pig....I have a few more pics posted on my blog...http://cowgirlscountry.blogspot.com/...derground.html
Like BeerBelly and others said ... brisket is tasty buried. Turkeys, venison, goat, just about anything you cook on a regular pit tastes great cooked underground.
Thanks again for the comments and points.