Summarize the following:
Once the pig has been secured to the spit, lift and place it on the supports to rest it over the pit. The pig should be centered and suspended roughly 1-2 feet (.30-.60m) above the coals. Any closer and the heat may cause the skin to scorch. Make sure the spit doesn’t slide or move around after it’s been mounted. Make sure you have help getting the pig positioned over the coals. They can be heavy! Let the pig cook at a moderate distance from the coals. One helpful guideline to keep in mind is that the pig should cook one hour for every ten pounds of its weight; for a pig of average size, 75-100 pounds (34-45kg), this means 4-6 hours on each side. Sit back and enjoy a cold beverage in the meantime! At the halfway point, turn the pig over to begin cooking the opposite side. Remember to keep the pit hot by adding more wood provisionally, and rake and reposition the coals if any one part of the pig is cooking faster than another.  ”Slow and low” is what experts recommend when roasting a whole pig. It’s time consuming and demands constant attention, but makes a great centerpiece for a day of cooking and socializing. Brush on a coating of barbecue sauce, or use a turkey baster to drench the pig in a savory marinade as it cooks. This will ratchet up the flavor and keep the skin crisp and juicy. When the pig is nearing completion, its skin will begin to brown and bubble, but there’s no way to tell if the meat inside is done except to temp it. Use a professional-grade meat thermometer to take an internal temperature reading in different areas of the pig. The soft belly and bacon sections (the fatty tissue on the backside) are best served at around 145°F (63°C), while tougher, more sinewy parts like the shoulder and haunches will need to be at least 160-165°F (74°C) before they’re safe to eat.  You will need to take a temperature reading several times throughout the cooking process. Do not serve the pig if any part of the meat is below 145°F (63°C). If an area is particularly slow getting done, reposition the coals underneath that area to increase the heat. After 10-12 hours the pig is now a crispy brown and the internal temperature is right—it’s time to eat! Take the pig off the coals, remove the spit and tell everybody to dig in. You can either carve the roast up into sections, dice it all together like pulled-pork barbecue or have everyone tear off their favorite sections by hand. When cooked right, the meat should be tender enough to pull apart. Slather the roast pork in your favorite sauce, serve it with a few sumptuous sides and enjoy!  The meat should be juicy when fully cooked, but not bloody or red. If it isn’t quite done enough when you cut into it, it may need a few more minutes. Pair a roasted pig with other backyard cookout favorites like grilled veggies and baked beans, or go for the more island-inspired flavors of wild rice, fried plantains and pineapple.

Summary:
Hoist the pig onto the supports on either side of the pit. Allow the pig to cook for several hours on both sides. Take the pig’s temperature in multiple spots. Carve and serve the roast.