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1
Check your hog to be sure the pelvis and rib cage are not split entirely.
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2
With a meat saw or sharp knife, cut the hooves off at the joint in the middle of the leg.
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3
Rub the skin of the pig all over with the olive oil.
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4
This step will keep the skin from charring and promote a rich mahogany color on the cooked skin.
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5
In a small bowl, combine the dry rub ingredients.
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6
Apply the entire amount of dry rub to all the exposed meat, including under the rib cage.
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7
You cant over-season because much of the seasoning will wash out when the pig turns during the cooking process.
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8
Run the spit shaft through the hogs mouth, through the rib cage, and between the hams (thighs) of the hog.
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9
The hog should be fastened securely to the shaft so that it rotates when the shaft is turned.
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10
Truss the front shanks (the area above the hooves) together with baling wire, and repeat with the rear shanks.
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11
A proper spit shaft should have perpendicular spikes that pierce and hold the hams securely when the shanks are wired.
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12
The alternative to this type of spit shaft would be a shaft with U bolts securing the spine of the hog above the shoulders and the hams.
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13
Prior to placing the spit shaft on the cooker base, you will need to build a proper fire.
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14
If you are working with an all-wood fire, start out by burning 5 logs to create a bed of hot wood coals.
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15
If charcoal is your preference, start with a 20-pound bag.
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16
When a hot bed of coals is obtained, place the spit shaft, with the pig attached, on the spit base directly over the fire.
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17
The body of the pig should be about 16 to 18 inches above the coals.
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18
Spread the coals under the whole pig, forming a barbell-shaped charcoal bed.
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This will ensure the large cuts of meat (shoulders and hams) are above a hotter fire than the less meaty rib section.
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20
The cooking temperature at the base of the shoulders and hams should be around 350F.
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21
The cooking temperature at the base of the chest or back should be around 300F.
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22
The hog should rotate continuously.
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23
If your spit is not equipped with a motor, rotate the pig one quarter turn every 15 minutes.
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24
When the hog has spit-roasted for about 2 hours, start a separate burn pit to light charcoal or burn wood to replenish the coals in your primary cooker.
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25
Add hot coals throughout the cooking process to maintain a steady temperature under the hog, starting a new batch in the burn pit every hour or so.
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26
When grease starts dripping from the pig, the hot coals will begin to flare up.
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27
At this point, rake the coals into a rectangle shape underneath the pig.
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28
Rake the coals away from the center of the rectangle and fill the center with sand.
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29
The sand will absorb the grease during the cooking process, eliminating flare-ups.
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30
After 4 hours of cooking, begin basting the pig every hour with the Barbado Baste.
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31
Continue to add hot coals around the sand, making sure the biggest piles of burning coal are under the shoulders and hams of the pig.
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32
When the internal temperature of the shoulders and hams reaches 185F (after a total of 10 to 12 hours), remove the pig from the spit.
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33
Cooking beyond this temperature will result in the pig breaking apart and falling into the fire.
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34
Remove the pig from the spit, bone it, and serve.
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35
When cooking over an open fire, one of your biggest problems will be the wind affecting your cooking temperature.
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36
Do like the cowboys and set up your camp in a way that blocks your fire from the wind.
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37
If you are still having problems, a simple sheet of tin can work as a deflector shield.
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38
Open spit
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39
Hickory, Oak, Pecan
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40
1 open spit (spit and hog are visible during cooking); 100 pounds charcoal and wood chunks for seasoning or 1/4 cord of wood; a spool of baling wire
