Instructions

1. Gather enough charcoal to build a fire. The amount of charcoal depends on the weight of the animal you are roasting. If the pig is 65 pounds, you will need 120 pounds of charcoal, and should cook the pig for six to seven hours. The amount of charcoal and cooking time will increase with the weight of the pig.

2. Insert a spit through the pig's rear and guide the point until it sticks out of the mouth. This works best when the pig is lying on its side.

3. Line the cavity of the pig with foil, shiny side in. Fill the pig with stuffing, then sew the cavity closed.

4. Tie up the fore and hind legs with wire so they don't dangle into the fire.

5. Add logs to the fire in the last 45 minutes of cooking time.

6. Avoid too much basting when roasting the pig, as this could make the crackling tough.

7. Use dry spices on the skin prior to roasting. Do not add sugar as this could burn the skin.

8. Sprinkle coarse salt on the skin when you reach 45 minutes from the end of the cooking time. This will help to absorb any moisture, and make the crackling crackle.

9. Pour a kettle of cold water over the over the shoulders and the hams. This will help the skin shrivel when roasting.

10. Remove the crackling first if the crackling is done before the rest of the pig, and allow the rest of the meat to continue roasting until properly done. Be sure to baste the remaining meat, if you remove the crackling, to prevent the meat from drying out.