I've got about 23 years into doing whole hogs, as well as Whole Buffalo, Beef and Ostrich. What size hog are you talking about rotissing? A 40 - 100 lb pig gives the best results. A 65 lb gives the all around best meat and the most beautiful presentation. Beyond 100 - 110 lbs I suggest having the hog butchered into sausage, ribs, pork loin, butts and hams. The extra weight after that is mainly fat, and will render down. Rubbing the cavity with seasonings is important. A big part to a successful rotisserie hog lies in using the right tools. (Of course, I'm partial to the E-Z Que 3'x 11" [PORKER Cradle Rotisserie Grill for 40 -100 lb and the E-Z Que 5'x11" Commercial PORKER Cradle Rotisserie Grill for 60-100 lb.) An E-Z Que Cradle Rotisserie elimiates
the need to wire, tie, truss, or spear your expenisve hog. PLEASE...don't bind and gag the poor hog. It's not just degrading to the poor hog, but painful to think someone is still using a spit rod.
Make sure you have the right rated motor, with the right RPM so that your hog self bastes and cooks evenly rather than dries and burns. (2 1/2 -4 RPM for a 40 - 60 lb - E-Z Que Stainless 40 lb test motor or for onsite E-Z Que AC/DC Chrome 40 lb test) A 4 1/2 RPM for 60+ - I suggest the E-Z Que Commercial/Industrial Cradle Rotisserie motor. ) It is important to have the ability to control the intensity and temperature of your coals and the wind. To reduce flare-ups and to ensure that lovely glistening golden, crispy skin that makes mouths water, prick the hide every 2 or so inches all over. This will allow the fat to evenly escape and self baste. Keep flare up under control with a spritzer bottle on hand (FLARE UP is BAD!) You can use a bit of apple cider, Coke-Cola/soda - or any sweet sugar liquid in your spritzer bottle to help with a a nice carmelization - AND don't forget your favorite smoking wood. I prefer mesquite o hickory for pork.
This is for open flame rotissing. If you use a smoker or want to do a ground pit, you can convert your existing unit (smoker/hearth/pit) to an E-Z Que UNIVERSIAL PIT MASTER Cradle Rotisserie.
EVOLUTION of REVOLUTION - Rotisserie Cooking for a New Millennium - E-Z Que Cradle Rotisseries