Pig Roast on a Spit

Pig Roast on a Spit


  • Whole suckling pig (60 lb. average)
  • 1 lb. black pepper
  • 25 to 30 garlic cloves
  • Garlic powder
  • Rosemary
  • Salt
  • 10 pounds onions
  • 5 lbs. stuffing
  • 3 to 4 c. shortening
  • 4 ft. chicken wire
  • Meat thermometer
  • Needle and string
  • Chopped apples and walnuts (optional)


Clean pig and dry. Cut slits in skin and insert garlic cloves. Coat with shortening. Prepare stuffing and combine with cut up onions. Add apples and walnuts to stuffing, if desired. Pack cavity with stuffing and stitch closed. Wrap pig in chicken wire lengthwise. Coat with garlic powder, rosemary, and salt, and pepper. Insert spit and cook 3 to 5 feet above a bed of coals 6 to 7 hours, turning frequently. Add seasoning often. Meat is done when skin shows deep splits and internal temperature is 160 to 170 degrees. Unwrap wire (which will bring most fat and skin with it) and serve. Optional: Pig may also be roasted in covered pit, turning every hour. Keep spit about 2 to 3 feet above coals.

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