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.
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.
Recipe courtesy of Nona Flye