How to Make a Successfull Pig Roast, Baja Style

Pick an appropriate size pig, we were having approx. 40 people so our pig was about 60 lbs. At around 9pm Friday after stuffing the pig with oranges we wrapped it in burlap.

10pm we started a fire in a pit about 3ft deep and kept it going until we had a good foot of hot coals. Gene and Mike took shifts sleeping by the fire all night.

At 3:30am Saturday we added a thick layer of Napal cactus on top of the hot coals.

On top of the layer of green Napal we put in the pig wrapped in burlap, which had been soaking in water, an topped it with oranges.

Poured a couple gallons on freshly squeezed orange juice on top.

Quickly covered the whole thing with a big lid and shoveled on sand, to help insulate and keep in the heat and steam which would cook the pig.

By the time we were finished shoveling it was about 4:30 and time to go back to bed.

At 4pm Saturday we uncovered the pig just as people were arriving.

The meat was separated from the bones, this is probably the moistest pork we have ever had. It is literally steamed for 12 hours.

By 5:30 everyone was there and it was time to eat! Ken can hardly wait.

Of coarse you can't have a fiesta without tortillas and fresh salsa, along with an array of salads and side dishes. Ortensia makes that last minute preparations.

Sunday am, Son looks for any little scrap that may be left on the ground for him (good luck, we cleaned everything up pretty good.