The art of roasting a pig (whole or part) differs widely.Well seasoned and juicy it disappeared as fast as I could slice it! You don't need a whole pig to enjoy this dish, just buy a fresh picnic, regular fresh ham, or, a boston butt roast.
Roasting can be done on the pit or even in the oven given the size of the roast! I know most of you won't roast a whole pig so I'll write this recipe for application to roasts.You will have to prepare the meat the day before you cook it. Allow at least 8 hours to marinate and 4 hours to cook for a 5 lb. roast (bigger = longer, 45 minutes per pound on average)The most important things are seasoning and juiciness as pork is, by nature, a dry meat.
Pork is dry because the meat itself has little or no fat in it, it's mostly just surrounded by fat.