Pig Roast, Tips/Sauces

Hey everyone, my friends are having a pig roast this weekend, and I am trying to get some advice on sauces and tips to make it taste better. Beyond rubbing on a ton of salt and making sure that you don't let the coals get too hot, I really don't know too much about it, and my friends know about as much. Just trying to not have them produce mediocre meat like they did two years ago. Thanks for the advice and tips.

What's the setup?

I did a whole pig a few years back and applied a mop sauce hourly which was cider vinegar, red chili flakes, brown sugar, and onions.

It's a portable spit thats on a trailer frame, and it's a 130 lb. pig that we have this weekend. Was thinking of possibly doing a spice rub every now and then too. Thoughts?

I would do a dry rub in the beginning then a mop throughout the process. You don't actually want to be putting your hands into the pit to rub the pig down throughout. The rub should be liberally applied in the body cavity. I've heard of people injecting apple juice with spices throughout prior to cooking.

Yeah I heard about the injectors, basically a gigantic syringe. Don't know if I will grab one of those though. I will definitely be using that mop sauce recipe, brown sugar sounds great.

The apple juice is really all about moisture and less about flavor. You will see the "pros" injecting an apple juice based seasoning directly into the meat while spraying the outside of pig during the roasting process to help control the moisture loss.