Roasting a whole pig on a spit is a great way to feed many people.
It looks amazing and becomes the main part of any party.
At first, it may sound hard.
But with the right tools and a simple plan, anyone can do it.
You can get a pig that is juicy, soft inside, and crispy on the outside.
This guide shows everything step by step to help you get great results.
For most people, a pig that weighs 50–80 lb (23–36 kg) is a good place to start.
A simple rule: plan about 1 hour of cooking for every 10–12 pounds of pig. Always add extra time.
The first hour is usually just for warming the pig and building good hot coals. This is very important in cold weather.
You will need more fuel than you think.
Be ready with:
The pig is safe to eat when the thickest parts (between the shoulder and body, and between the ham and body) reach 145°F (63°C) in the U.S.
Simple visual check: Push the tip of a knife into those spots and pull it out. There should be no red blood.
You can also use a spoon. When you pull it out, it should have clear fat only.
When the pig is ready, fat should stop dripping.
Common mistakes to avoid: starting with the fire too hot and placing the pig unevenly from the fire.
Spit roasting is an old cooking method. The meat is pushed onto a long rod called a spit. The spit turns slowly next to or above the fire.
Because it keeps turning, the meat cooks evenly, keeps its juices, and stays very juicy and tasty.
A spit rotisserie is the modern version of spit roasting. It uses a motor to turn the stainless steel spit automatically and a frame to hold the meat near the fire.
This allows even cooking for many hours without hard manual work.
You can use a brick fire pit or a metal fire pit. Wind protection is helpful but not required.
Spit roasting is one of the best ways to cook a whole pig. Slow turning melts the fat slowly and keeps the meat moist.
The result is soft, juicy meat inside and crispy skin outside, with a strong visual “wow” effect.
The best pig size depends on how many people you feed and how big your rotisserie is.
A simple rule is about 1-1,5 pound of raw pig per person.
If this is your first time, choose a pig that weighs 50–80 lb (23–36 kg). This size is easier to handle and has a shorter, more predictable cooking time.
Bigger pigs need more time. Heat must go deep into thick meat, which means more patience and careful fire control.
Good preparation is very important. The goal is a clean animal, simple seasoning, and a firm mount on the spit.
We recommend using only salt. Salt keeps the natural flavor of the meat. Other spices can cover it up.
Clean and Dry: Make sure the inside is clean and dry the whole pig inside and outside. Dry skin helps make crispy skin.
Season: Use plenty of salt inside and outside. Salt improves flavor and crispiness.
Secure the Pig: This is the most important step. Use forks and wire to fix the spine tightly to the spit. The pig must not move.
Tie the Legs: Tie the legs close to the body or spit. Loose parts will burn.
Cooking time depends on pig weight, fuel, weather, and distance from the fire.
| Weight (lb) | Weight (kg) | Minimum Time | Plan For |
|---|---|---|---|
| 50 | 23 | 3.5 hours | 4–5 hours |
| 80 | 36 | 4 hours | 5–7 hours |
| 100 | 45 | 5 hours | 6–8 hours |
| 150 | 68 | 6 hours | 8–10+ hours |
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