The meat of a baby pig, sometimes called a suckling pig due to its young age and primary diet of mother’s milk, is tender and succulent. Most suckling pigs weigh between 9 and 20 lbs., although some weigh more. While some chefs recommend roasting smaller pigs in a large oven, a pig rotisserie over an open fire pit can be an entertaining way to cook the pig using low, indirect heat at home.
Tenderize and flavor your piglet by brining it in a salt-water solution for at least 24 hours. You can add spices or other ingredients, such as apple juice, lemons, oranges or cloves, to the solution for unique flavor.
Dig a 4-foot-by-3-foot pit. Place two rows of bricks along the length of the pit, about 12 inches apart. Fill in the center with sand to catch the drippings.
Arrange about 30 lbs. of charcoal on top of the brick and light. Place an oven thermometer on an upturned brick near the pig to monitor fire temperature.
Coat the piglet with olive oil and mount it on the spit. Truss it tightly to the spit with wire so it does not wiggle while being turned.
Place the spit on the rotisserie and cook until the internal meat temperature reaches 145 F, about 1 1/2 to 2 hours. Add more hot coal about every 30 minutes.