Roast Suckling Pig - suckling pig

Method

• On a nonflammable surface, such as brick, cement or gravel, build a 6-by-2-foot hardwood log or charcoal fire.
• Rig a 20-pound suckling pig onto a spit fitted with a spit fork to grip the rear haunches.
• Using a heavy-duty trussing needle and twine, tie the pig to the spit behind the head and close to the tail.
• Stuff the belly with 10 crushed garlic cloves, 5 rosemary sprigs and 5 thyme sprigs.
• Using a small trussing needle and twine, sew the belly shut.
• Brush the pig with olive oil.
• Mount the spit on its tripods so that the spit stands 1 foot off the ground, just to the side of a long edge of the fire.
• Lay two disposable aluminum roasting pans or two sheets of heavy-duty foil under the pig to catch the drippings.
• Turn on the spit.
• Set an oven thermometer on an upturned cinder block close to the pig.
• The ambient temperature should stay between 225 and 250.
• Add a layer of fresh coals every 30 minutes, as needed; although you will likely use 20 pounds of coals, it's a good idea to keep up to 60 pounds on hand.
• Roast the pig for about 2 hours, or until a meat thermometer inserted in the thickest part of the shoulder and rear haunch registers 145.
• Remove the spit from the heat and let the pig rest for 30 minutes.
• Transfer the pig to a large work surface lined with heavy-duty foil.
• Untie the pig from the spit.
• Discard the twine, peel off the skin, carve the meat, sprinkle with fleur de sel or sea salt and serve.