-
1
On a nonflammable surface, such as brick, cement or gravel, build a 6-by-2-foot hardwood log or charcoal fire.
-
2
Rig a 20-pound suckling pig onto a spit fitted with a spit fork to grip the rear haunches.
-
3
Using a heavy-duty trussing needle and twine, tie the pig to the spit behind the head and close to the tail.
-
4
Stuff the belly with 10 crushed garlic cloves, 5 rosemary sprigs and 5 thyme sprigs.
-
5
Using a small trussing needle and twine, sew the belly shut.
-
6
Brush the pig with olive oil.
-
7
Mount the spit on its tripods so that the spit stands 1 foot off the ground, just to the side of a long edge of the fire.
-
8
Lay two disposable aluminum roasting pans or two sheets of heavy-duty foil under the pig to catch the drippings.
-
9
Turn on the spit.
-
10
Set an oven thermometer on an upturned cinder block close to the pig.
-
11
The ambient temperature should stay between 225 and 250.
-
12
Add a layer of fresh coals every 30 minutes, as needed; although you will likely use 20 pounds of coals, it's a good idea to keep up to 60 pounds on hand.
-
13
Roast the pig for about 2 hours, or until a meat thermometer inserted in the thickest part of the shoulder and rear haunch registers 145.
-
14
Remove the spit from the heat and let the pig rest for 30 minutes.
-
15
Transfer the pig to a large work surface lined with heavy-duty foil.
-
16
Untie the pig from the spit.
-
17
Discard the twine, peel off the skin, carve the meat, sprinkle with fleur de sel or sea salt and serve.
