Hog roasts/pig roasts

We've always done the big metal pits as Buzzman suggests and we've done big hogs. The last one was 110 pounds. Started it at midnight and ate around 3:00 PM.

The best way to cook pork is in the skin but you won't get a ton of smoking flavor that way. We usually make 2 - 3 sauces and my special spice rub to sprinkle on the meat.