Prepare the Boar

1. Remove the hair, if you haven't already, by scalding the boar with hot water or a torch, then scraping it off. Or remove the skin entirely.

2. Prepare a recipe for a salty brine or marinade, scaling ingredient quantities to the size of the boar.

3. Soak the boar at least overnight and as long as several days in the marinade in a large vessel, such as a new, clean garbage bin, a chest freezer or a garbage bag.

Build the Pit

1. Build a rectangular pit large enough to fit your boar using cinder blocks, stones or bricks rising about 2 feet above the ground.

2. Build a fire in the pit and let it burn down until the coals smolder at low heat.

3. Rest a metal rack large enough to hold the meat on top of your building materials.

4. Add another layer of blocks, stones or bricks on top to create an elevated surface to mount aluminum foil to cover the boar while cooking.

Cook the Boar

1. Remove the boar from the marinade and rest it on top of the metal rack.

2. Rub the skin with any spices you like, or baste the boar with a barbecue or other sauce.

3. Cover the meat with aluminum foil with making contact with the skin.

4. Cook the meat for one to two hours per pound of meat, flipping the boar halfway through using heat-resistant gloves. The boar is finished when the meat registers at least 180 degrees for one hour.

Serve It Up

1. Uncover and transfer the boar to a large clean table to carve.

2. Chop one side of the boar into sections, flip over and repeat with the other side.

3. Slice the meat from the bone and into small serving portions.