Step 6: Setting Up Roaster & The Pig
Prior to the pig roast, assemble your roaster and make sure all the parts are there. If this is an annual pig roast, you may have forgotten or lost parts along the way.
If you built a roaster, hopefully you will know how to operate it. If you bought one, follow the instructions that came with it.
In general, you want to set it up on a level surface, away from anything that could catch on fire. If the bottom tray has a drain, make sure the drain is downhill, otherwise, you will have a couple of gallons of pig grease to deal with later. Set up your firewood pile nearby, so that you don't have to stray too far to get it.
Locate your thermometers, and make sure they work, placing them inside the roaster as needed.
If you have not mounted the pig in the cooking rack, that's the last thing to do prior to starting the fire. Once inside the cooking rack, place the pig into the roaster, and install thermometer probes. Make sure that pig is bone side up for the first part of the cooking. This allows us to crisp the skin when we flip the pig.
If you didn't already do it, shake a couple of cups of kosher salt onto the pig, follow that up with your rub. If you don't have a favorite rub, just use Tony Chachere's Creole Seasoning.