Instructions: Start with fresh shoulders or hams. The shoulder is more succulent & cheaper, so we usually use it for big parties. It helps to have a good neighbor who will patiently watch over the long cooking process. This method can be used for 12- to 18-lb hams or shoulders or for a whole pig.

1. Dig a hole in the ground 6 inches deep, 24 inches wide & 4 feet long. Use kindling to build a fire, until you have enough coals to burn green oak or hickory wood. Place a grill (we use an old bedspring) over the pit, 24 inches above ground level.

2. Over a low fire place meat, skin side up, in grill; cook very slowly until meat is warm on top side. Meat should never be over 130 degrees F. to 150 degrees F. at the bone. Do not turn meat until it is warm throughtout (approximately 12 hours).

3. Turn & brown skin. After 16 hours cooking time, start basting meat with Country BBQ Sauce(below). Continue to baste & brown, turning as needed. Total

Cooking Time: approximately 18 to 20 hours.

Country Barbecue Sauce:
Put all ingredients into a pot and heat until blended and the flavors get married! Baste the fresh shoulder or ham with it during the last couple of hours before serving. Serve some hot on the side, too.

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