I've been the cook for about 6 pig roasts now, so I give what information I can.
The first time we decided to do it, my friends and I wanted to do a haiwaiian style buried pig. We then realized it would be a ton of work... Digging a pit, wrapping the pig in banana leaves (which are not easy to come by in Calgary)
Next thought was to do it on a spit, rotisserie-style. Problem being we didn't have a large enough rotisserie (we were cooking pigs that were 90-130 lbs).
We finally decided to simply make a huge oven out of cinder blocks, butterfly the pig, slather him full of spices (which never seemed to impact the flavour no matter how much we put on) and put him on a huge grill.
That's the best picture I have of our grill.
Once he was on, we wrapped chicken wire around him a few times and tied it tight. We then lit four small piles of charcoal (one in each corner, making sure none were directly beneath any part of the pig) and the covered the entire thing in tin foil to keep the heat in.
Ended up being pretty ghetto-rigged, but always worked.
