que: Not only prepare the pig, but also the ground and any other information. Like do you use wood and charcoal, or other useful information. I prefer to get answers from people who have done this sucessfully|||The pig must be young & small - the soil should be preferably sand - you must fill the empty belly with bananas - then wrap the pig in palm leaves - prepare a huge quantity of live charcoal, or wood - make a hole in the sand deep enough to put a first layer of charcoal then the pig, garnish of charcoal all around, then on - then about two inches of sand - four hours for cooking should be ok|||Check this website. It has indepth instructions for your question. http://www.osb.net/pomona/PigPitCooking.… OR PIG ROAST ON A SPIT Whole suckling pig (60 lb. average) 1 lb. black pepper 25 to 30 garlic cloves Garlic powder Rosemary Salt 10 pounds onions 5 lbs. stuffing 3 to 4 c. shortening 4 ft. chicken wire Meat thermometer Needle and string Chopped apples and walnuts (optional) Clean pig and dry. Cut slits in skin and insert garlic cloves. Coat with shortening. Prepare stuffing and combine with cut up onions. Add apples and walnuts to stuffing, if desired. Pack cavity with stuffing and stitch closed. Wrap pig in chicken wire lengthwise. Coat with garlic powder, rosemary, and salt, and pepper. Insert spit and cook 3 to 5 feet above a bed of coals 6 to 7 hours, turning frequently. Add seasoning often. Meat is done when skin shows deep splits and internal temperature is 160 to 170 degrees. Unwrap wire (which will bring most fat and skin with it) and serve. Optional: Pig may also be roasted in covered pit, turning every hour. Keep spit about 2 to 3 feet above coals.|||Get ready for the best bar b quoa you ever ate. Dig a hole about 3 1/2 to 4 feet deep Feel with a hard wood lite and let burn down to coals. To prepare hog or other meat in pieces or whole season to your liking .Wrap with clean cotton sheet making 3or 4 layers around ,also add vegetables , lots onion and garlic ,papas carrots. Around this add 3or 4 layers of burlap and secure with non-coated iron wire. Before putting meat in the hole cover hot coals with 5 to 6 inches of dirt, and wet down bundle of meat. Then you can fill in the hole with dirt or place a large piece of sheet metal over the hole and seal edges with dirt and a little on top , I prefer the second method because,it saves digging a lot of hot dirt. make sure the bundle is at least 2 1/2 feet from the top of hole and really wet . leave in the hole about 10 to 12 hr. remove and eat. good luck .