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1
Wash the pig under cold running water; pat dry, inside and outside.
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2
Combine the soy sauce, oil, sherry, sugar, salt, pepper, and garlic, stirring until the sugar dissolves.
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3
Let stand for 20 to 30 minutes, then brush the entire cavity of the pig with the marinade; save the remaining marinade.
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4
Refrigerate the pig until its time to stuff and roast it.
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5
Set up the grill for indirect grilling(see Notes).
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6
Oil your grills cooking surface thoroughly.
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7
Meanwhile, combine the bread cubes and com bread in a large bowl.
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8
Place a saucepan over medium-high heat and melt the butter.
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9
Stir in the onions and celery and cook until softened, about 5 minutes.
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10
Add to the bread mixture and toss lightly.
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11
Stir in the pineapple, nuts, eggs, salt, and pepper until well mixed.
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12
Before stuffing the pig, brush its cavity again with the marinade, then fill it loosely with the stuffing.
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13
Any excess may be spooned into the pan, covered, and cooked along with the pig during the last 45 minutes.
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14
Close the cavity by skewering it shut and lacing the skewers together with heavy white cord.
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15
Stuff a lime, cube of wood, or hard ball of aluminum foil into the pigs mouth to hold it open during roasting.
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16
Cover its ears, tail, nose, and front feet with small pieces of foil to prevent burning.
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17
Skewer the back feet forward under the pig.
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18
Place the pig in a kneeling position, front feet forward, on the grill away from the heat over a drip pan filled with the water.
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19
Brush the pig with the marinade.
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20
To keep the skin from splitting, prick it with a large needle or knife in several places behind the head.
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21
Insert a meat thermometer in the thickest part of the thigh, away from bone and fat, or check with an instant-read thermometer later in the cooking.
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22
Cover the grill and cook until tender, basting frequently with the remaining marinade until 30 minutes before the end of the cooking time.
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23
Remove the foil from the tail, ears, nose, and feet 1 hour before the end.
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24
Allow 25 minutes per pound to cook a 12- to 15-pound pig to 170F.
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25
Be sure the meat is fully cooked!
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26
If there is a trace of pink in the juices, continue roasting.
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27
The juices from a well-done pig will be light yellow.
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28
Remove the pig to a large wooden platter or cutting board using large spatulas and two people.
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29
Remove the brace from the pigs mouth and replace with a fresh lime.
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30
Remove all the skewers and string.
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31
Push a small maraschino cherry in each eye and secure with wooden picks.
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32
Garnish the platter and pig with an assortment of your favorite fresh fruits, watercress, and maraschinos.
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33
Let the pig rest 20 to 30 minutes before carving.
