How do you make a pig roasting spit?

Fill his mouth with soda and tell him a funny joke!!

i have seen this done two ways. on the A-spit and in a deep hole. when i was about 11, the neighbors across the street smoked pigs annually in a deep hole in the backyard. i wouldn’t do it though. i love my grass too much. but yes, the “above-ground” charcoal grill level set-up is probably best. i don’t eat pork, but i do enjoy the time and chemistry that goes into the art of hooking up a pig.

Be kind to the pig!

Most of the whole-hog BBQs I’ve seen spatchcock/butterfly the pig and spread it out on a Santa Maria-style grill. Doing it on a rotisserie would be risky, IMO.

Eating a baby pig is kind of sad….....really. You should watch Food Inc.

Ended up doing a whole adult pig roast on a welded spit and using two half barrels on either side which I could then elevate of lower to increase / decrease heat. Followed The River Cottage Meat books instructions. It was great but took all day.
Yes cooking a baby pig is a bit sad.