Lessons learned:
1. You need good big rocks. Not crappy smallish sedimentary rocks that crack and explode.
2. Make the pit deeper and wider than you think you will need it.
3. Make sure the pit is covered with sufficient material/dirt.
4. Leaf blower makes for an excellent "forge-effect." I'm sure the neighbors were thrilled to hear the whine of a gas-powered leaf blower Christmas morning.
I wonder if it would have been better if skin was still attached. Overall the meat was okay and well-done, but not as tender as I would have thought. We left it in for 7 hours (small pig, less than 20lb), and when I pulled it out, it was only warm. Heat had died out. Meaning that it had stopped cooking maybe an hour or two before. Meat tasted a bit like a cross between turkey and pork. I wonder if part of the difference is using a feral pig.
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