How to Roast a Pig

This is as much as I know, but how can you go wrong?

Buy a pig, of less than 120 pounds.  It is considered a hog if it is over 120 lbs. and these are older.  You could shoot a wild boar (pigs who are let loose into the woods become ferel in 3 generations and they can be very mean) or you could raise your own pig.
Gut and clean the pig.
Dig a long hole in your backyard (or wherever it is convenient) of about 3 feet deep and longer than the length of the pig.  First fill the hole with a layer of rocks that will hold the heat. Then put in hickory or other wood that has been soaked overnight. Then cover with other wood that has not been soaked.  You can also put in charcoal if you like. 

Get the fire going so that is very hot ( maybe an hour or two). Do this in the evening.

Put the pig on some kind  of  metal rod.  You will have to get the pig out of the pit when it is done and you  would also need to turn it as it cooks. 

Lower the pig into the fiery pit.

Cover the pit with some kind of sheet, like a piece of metal roofing.

Arrange chairs around the pit.

Start drinking beer or other alcoholic beverages.

Keep replenishing the firewood and turning the pig.

Be careful not to get burned.

You can take the pig out in the late morning and serve with cole slaw, potato salad, baked beans and peach cobbler  (with vanilla ice cream, of course) and iced tea (sweet, of course).

Take a nap.  You will need it.  Maybe some one else will clean up.

Today is Memorial Day.  You can do this again on Fourth of July and any other holiday you may desire, such as your birthday.