Originally Posted by cowgirl
I start them on their backs and turn them onto their belly side half way through the cook. The pig still holds together well at this point. It takes a couple of people (on bigger hogs) on each end, holding the feet, lifting the pig and turning it over.
You can do it the other way too.. cook half way on it's belly and turn the pig onto it's back for the finish but people like to see the pig back side up (looks prettier :))
You will find the latter in North Carolina. Starting skin up, finishing skin down. By finishing this way you get nice crispy skin. Plus the meat is facing up...where your guests can serve themselves right there on the pit.