Follow this guide on how to prepare a pig using this rub and basting sauce recipe.

• Total preparing and cooking time: 1 day 8 hr 35 min (includes marinating time)
• Yieldings: 8 - 10 portions
• Main ingredient: A 50-pound cleaned pig
• Special Equipment: Extendable large charcoal BBQ spit rotisserie, 13 pounds charcoal and firewood, as needed.

Making a top-notch rub and basting sauce

How to make the dry rub mixture

Ingredients:

• 1 cup of sea/kosher salt
• 8 tablespoons of brown sugar
• 8 tablespoons of paprika
• 5 tablespoons of garlic powder or you can use fresh garlic finely crushed
• 4 tablespoons of onion powder
• 4 tablespoons of chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dried oregano (freshly ground is preferable)
• 2 tablespoons ground black pepper
• 1 teaspoon cayenne pepper

Instructions on how to prepare the dry rub:

• Prepare an enormous bowl
• Put all the ingredients and spices including the salt, brown sugar, paprika, garlic powder, onion powder, chilli powder, cumin, oregano, black pepper, and cayenne pepper together and then mix well.
• Pour this dry rub mixture onto the pig and rub the pig thoroughly, making sure that the inside is also stuffed with the dry rub mixture.
• Cover the marinated pig with plastic wrap and let the pig absorb all the seasonings in the refrigerator for 24 hours.

How to make the basting sauce

Basting sauce is considered being an indispensable part of spit pig. For this sauce, it requires some ingredients and spices below:

• 4 tablespoons of vegetable oil or olive oil
• 1 yellow onion, finely diced
• 2 cups of white vinegar
• 1 stick of margarine (around 8 tablespoons)
• 1/2 cup Worcestershire sauce
• 1/4 cup brown sugar
• 1/4 cup freshly squeezed lemon juice (about 4 lemons)
• 1 teaspoon of kosher/sea salt
• 1/2 teaspoon of ground black pepper

Instructions on how to prepare the dry rub:

• Put a saucepan over medium heat on a stove with four tablespoons of vegetable oil.
• Add the onions and cook them until they turn lightly golden brown on the edges (About 10 minutes).
• Add the rest of the seasonings including vinegar, margarine, Worcestershire sauce, brown sugar, lemon juice, salt, pepper and one cup of water in and let the mixture boil.
• Slightly reduce the heat and let it simmer for roughly 25 minutes.
• When the basting sauce begins to thicken, bring it off the heat and let it cool completely until ready to use.

Easy Pig on a Spit Recipe

When it comes to spitting roast a complete suckling pig, it sounds like a challenging task because of its difficult techniques to spit roast the pork to perfection. Realising how hard it is to spit roast a pig, we have been doing various researches and experiments on a wide range of distinctive techniques for spit-roasting the pig. In the end, we came up with this easy, quick and delicious recipe for a pig on a spit.

Ingredients:

• 5 tablespoons of rosemary, coarsely chopped
• 5 cloves of garlic, finely crushed
• 9 sprigs of rosemary
• 5 branches of thyme
• 4 tablespoons of fennel seeds, finely crushed
• 2 fennel bulbs, coarsely chopped

Directions:

• First, massage the skin with olive oil, rub with lots of salt, pepper powder, and finely chopped rosemary.
• Making sure that all the seasonings are thoroughly stuffed into every crack of the skin.
• Generously season the cavity of the pig with pinches of salt and pepper.
• Fill the cavity up with all the seasonings.
• Close the cavity by sewing the pig’s mouth shut or wrapping tightly with stainless chicken wire.
• Put the pig over the hot charcoal. Remember to turn over the pig frequently during spit-roasting, until the skin turns golden brown and it reaches 160° in the thickest part of the shoulder or thigh.