I’m doing a pig roast on Labor Day weekend
I’ve done one before, but I could still use any tips anyone might have.
This won’t be cooked on a spit, but rather more like these guys do it here
http://cuban-christmas.com/pigroast.html
We’ll be at a campground, so there won’t be the normal kitchen conveniences
:shock: Whoa! That is too kewl!!! Don’t have any ideas for you, other than to take lots of pictures!!!
Sorry, no tips other than to NOT eat for three days beforehand.
Roast pig is AWESOME no matter how you cook it and I’d make sure to save PLENTY of room!
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Oink, oink!
Make sure! You wear a Bib! and PIG OUT! 
Hmmm I’m thinking … one small pig… one fish in… some hungry faolers…Yummmy.
Dudley, I I I did a pig roast a few times kinda like the Cubans did. The only time it didn’t work is when I used mesquite wood chips as a flavoring agent. Somehow that threw the taste off in the wrong direction. It was edible but barely. And if there was just some way to save the rendered juices to make a great pork fat and flour roux gravy. Unfortunately the open pit makes it difficult to do. The fat does collect to some degree but the other juices tend to boil off. I also basted ONLY the open top part of the almost done pig with applesauce/apple cider and some sliced granny smith apples and re-covered ( probably about 30 minutes before eating time)
But, even without the above, I could easily consume vast quantities just as prepared in the link. Good luck with YOUR pig.
Mark
PS: Call me when the pig’s done. 
Dudley,
I’ve had a pig roast like this several times. I prefer to cut the pig up instead of leaving it whole. It reduces cooking time and allows the chef to “test” certain parts before the main meal is ready. It’s also easier to manage the smaller parts than it is the whole pig. THe main reason for cooking the pig whole is because of the presentation at the end IMHO. Use a thermometer so you don’t overcook the meat. There’s nothing worse than dry pork. Remember the meat will continue to cook after it’s removed from the fire.
Rusty <><
The last time, I did have pans underneath to collect drippings, but like you said Marco, I only got fat.
I basted with a Carolina style vinegar “mop” that worked out rather well.
I’ll do something similar
Rusty, I like the idea of breaking down the pig, that would cut down on the mess at serving time, but it kind of defeats the purpose of doing a whole pig in the first place. I’ll give it more thought.
I plan on watching the temp very closely. Last time, I couldn’t believe it was done so soon so I left it on about 45 minutes more than I should have.
It wasn’t dry, just overdone, and no one noticed but me.
Still, that’s not a mistake I will repeat
Thanks for everyones help.
I’m looking forward to a great afternoon of BBQ, horseshoes and maybe a few happy sodas 8)
Dudley,
You can still make the gravy with the rendered fat to make a roux and substitute chicken broth and a few “MAGGI” cubes instead of drippings. I’m a bit of a gravy fancier but many don’t care or associate a pig roast with it.
I like PCR’s suggestion of cutting up the pig. Only the presentation would suffer a bit but presentation loses importance with pork fat dripping from ones chin.
Mark
If you want gravy all you need is a little fat. Cut some from someplace where it won’t mater much like the belly area and put the fat in a frying pan to render down over low heat. Better yet use a cast iron skillet and render it on one corner of the fire you’re cooking the pig over. Another reason for breaking the pig down IMHO is so that different pieces can be treated a little different. The loin ( backstrap) is the cooks reward.
Rusty <><