My friend and I roasted a pig a couple years ago without experience. It turned out fine enough but it was a tough learning process. We put it in a rubbermaid tub and soaked it in tequila, orange juice, lime juice and various spices, then put soaked cheese cloth on top and turned it over every 4 hours or so for 24 hours. Before we started to roast it, we crammed the stomach full of more herbs and lemons/limes then sewed it up.
Our pit was made of cinder blocks, probably 5'x3' and 2' high. Our spit was the most ghetto thing. A stainless steel rod that we found in his basement and luckily we were able to fasten some rotisserie prongs to them. A couple of large vice grips on either end to turn it (as well as a cinder block to hold it in place.) We turned it every 15 minutes, basted it with butter and I think it took about 5-6 hours or so to cook. The crackling was amazing, and the meat itself was pretty good.
I'd do it again, but next time I'd rent a rotisserie.
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