Out here we used to have a person who split a whole hog and laid it flat on a rotisserie. The rotisserie was on a timer and would rotate 180 degrees, skin side up then skin down at the end of each cycle. I don't know how long each cycle was but the pork turned out very good and juicy. His pit was about 2 ½ feet under the hog and he used charcoal and added apple wood.
Gene