Roasting a Whole Pig

My son had mixed success spit-roasting a whole pig. It cooked unevenly, didn't seem all that flavorful (despite brining), and generally wasn't as wonderful as he was hoping it would be. He says he tried to find info about how to approach the pig, but didn't fare too well with that either. I'm not much help - I've never cooked anything larger than a turkey. Any recommendations?

 

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