Spring = Pig Roast!

Got my in-laws a "chinese box" roaster for Christmas and we're celebrating spring with a pig roast.

The hog has been ordered (80 pounds hanging weight) now we just need to decide how to prepare it.

Right now I'm thinking that we'll just do a simple adobo type rub (salt/pepper/garlic/onion) since I'm not a huge fan of citrus-based mojos (though my experience with it is fairly limited).

What are your favorite methods of roasting a whole pig? Any tips or advice for a newbie?

 

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