Recipe courtesy of Nona Flye
Spit-Roasted Pig with Nona's Rub and Basting Sauce
32 hr 35 min
30 min
10 to 12 servings
32 hr 35 min
30 min
10 to 12 servings


Dry Rub:
  • 1 cup kosher salt
  • 1/2 cup brown sugar 
  • 1/2 cup paprika 
  • 1/3 cup garlic powder 
  • 1/4 cup onion powder 
  • 1/4 cup chili powder 
  • 2 tablespoons ground cumin
  • 2 tablespoons dried oregano 
  • 2 tablespoons ground black pepper 
  • 1 teaspoon cayenne pepper 
  • One 40-pound pig, cleaned
Basting Sauce:
  • 1/4 cup vegetable oil
  • 1 yellow onion, diced 
  • 2 cups white vinegar
  • 1/2 cup (1 stick) margarine 
  • 1/2 cup Worcestershire sauce 
  • 1/4 cup brown sugar 
  • 1/4 cup fresh lemon juice (about 4 lemons) 
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


Special equipment: an electric rotisserie spit, 15 pounds charcoal and firewood, as needed

For the dry rub: In a large bowl, mix together the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, oregano, black pepper and cayenne pepper. Rub the pig thoroughly with the dry rub, being sure to get the inside as well. Put the pig in a large plastic bag, seal the bag and let the pig marinate in the refrigerator for 24 hours.

For the basting sauce: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until lightly browned on the edges and softened, about 10 minutes. Add the vinegar, margarine, Worcestershire sauce, brown sugar, lemon juice, salt, pepper and 1 cup water and bring the mixture to a boil. Reduce the heat and let simmer for 25 minutes. Let the basting sauce cool completely and refrigerate until ready to use.

For the spit roasting: Set your fire by digging a 3-foot diameter hole in the ground, 2 inches deep. Place 15 pounds of charcoal in a mounded shape in the hole. Light the charcoal. Once it has been lit for 20 minutes it will turn ashen white on the top. Distribute the charcoal evenly in the hole and add several logs of firewood on top of the charcoal in a crisscross pattern. Once the logs are lit, your fire is ready to go.

Following the manufacturer's instructions for your electric rotisserie spit, secure the pig to the spit rod. Set the pig over the fire pit and turn on the spit. Cook, basting with the sauce every hour and adding more firewood every 2 to 3 hours, until the skin is golden and crispy and a thermometer inserted in the thickest part of the pig's leg registers 145 degrees F, 7 to 8 hours. Remove the pig from spit and let rest for 20 minutes. Cut the pig into portions and serve warm.

Cook's Note

This recipe has been updated and may differ from what was originally published or broadcast.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.



Wood Oven Spit-Roasted Guinea Fowl

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spit-Roasted Kid Goat (Cabrito Asado)

Recipe courtesy of Sergio Remolina

Mai Chau 'Armpit Pig' Roasted On A Spit: Heo Cap Nach Nuong

Recipe courtesy of Luke Nguyen

Spit Roasted Chicken

Recipe courtesy of Chris Fischer

Roast Beef on a Spit

Recipe courtesy of Food Network

Arni Psito: Spit Roasted Traditional Goat or Lamb

Recipe courtesy of Cat Cora

Pepper Pig

Imu Pig

Recipe courtesy of Mark Tsuchiyama

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments



7am | 6c


7:30am | 6:30c


8am | 7c


8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here