To cook a pig using a rotisserie, salt it, skewer it, light the charcoal, cook the pig, rest it for 20 minutes, and carve it. This procedure takes at least six hours and requires salt, charcoal, sand, matches, a grill, an electric rotisserie, a meat thermometer, an apron, cooking mitts, wire, a large carving board, aluminum foil and a carving knife.
- Prepare the pig
Wash the pig with cool water, and rub its interior cavity with salt. Cover the ears and tail with aluminum foil. Insert the rotisserie skewer lengthwise through the center of the pig. Tie the pig's legs, shoulders and haunches to the skewer with wire. This prevents the cooked pig from falling off the skewer.
- Light the charcoal
Place 30 pounds of charcoal in two long lines beneath the rotisserie spit, spaced 15 inches apart. Pour sand between the charcoal mounds. Light the charcoal, and cover the coals once they are hot.
- Start the rotisserie
Put on a fire-resistant apron and heavy gloves. Set the skewer on the rotisserie, plug it in, turn on the motor, and remove the hot coal covers. Cook the pig for one hour per 10 pounds of body weight.
- Monitor and replenish the charcoal
Replenish the charcoal as the pig cooks. Keep it near the rotisserie, and add 10 pounds of new charcoal every hour.
- Remove the pig from the rotisserie
Check the pig's internal temperature with a meat thermometer. Do not remove the pig from the rotisserie until its internal temperature is at least 170 degrees Fahrenheit. When the pig is cooked, turn off the rotisserie motor, unclamp the skewer, and transfer the pig to a carving board. Let it rest for 20 minutes before you carve it.