Also, are there are Filipino's on this board? If so, please PM me - no-one knows how to cook a whole pig like a Filipino does...
You are a man wise beyond your years. [rofl][rofl]
I am filipino and your post was exactly what I posted last year because I needed one. Here's my first attempt, it was for my kids communion party. Worked out great, and I had a tough and scrutinizing crowd (family) For those that do not know, there is practically no occasion that doesn't call for a roasted pig in the filipino culture. A suckling pig is best, 25 lbs. is perfect. I've had plenty but always bought them. Growing up, my dad would cook them with me and my brother/cousins would have to take turns turning the spit. I bought a rod and motor for that and it's good for 50 lbs of meat. I bought a steel garbage can that I cut in half, screwed halves together and instant pig-B-que. This took me 8 hours to cook, too long now that I know better. I need to lower it a little so it only takes like 6 hours. I soaked it in a brine over night (water, vinegar, citrus juices, garlic and herbs, salt & pepper) Other than that, the occasional beer pouring by party goers while it cooked was the only other flavoring.
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I woke up at 5am, pig mounted on rod & coals ready by 6, cooked by 2 pm, prime party time. If you have a motor, make sure it is counterblaced well and that pig is really tight to the rod. Fire away with any questions madeninuk and maybe i can help. Good luck. If you cook it over coals, there's almost no way to screw it up.
Pig fat rules
