Stuff him and wire him onto the spit.
Get the fire started. It takes one American pickup load of oak to roast a pig.
Put the pig on the fire.
The pig has to cook all night long. We had one fire to burn the oak, then shoveled coals to the cooking pit.
Next afternoon the pig is cooked. Notice there is some charring of the skin. This is because, one of the pig chefs decided he knew more than me, and he insisted on putting coals directly under the pig.
Lug the spit back to the porch, it is chow time. Notice two branches had been left at the butt of the spit, sticking out a foot. This makes it easier to rotate the pig.