- pigs - 1 (about 33 lb (15 kg))
- black pepper
- oil - or pork lard
- lemons - 1
Rub the cleaned and dried pig with the spices and leave it overnight.
The next day, smear it well with the oil and stick a lemon in its mouth after you've put it on the spit.
Have a fire lit on both sides of the grill - the reason for this is that the legs require more roasting than the ribs. You can cover the ears of the pig with aluminum foil so they don't burn.
Roast at a steady temperature for about 5-6 hours, constantly rotating the rotisserie. Baste the pig with oil/lard the entire time. The pig will be ready once it gains a crispy golden skin.