Supplies for Vertical Roasting Spit
Two 24 by 60-inch stainless-steel Metro racks
2 stainless-steel zip ties
Ten 4-inch hose clamps
Lay one of the Metro racks on your work surface, which could be the ground covered with a tarp, or on a table. Remove the pig from the cooler or bag, pat it dry, and lay it splayed out, skin side down, on the rack.
Lay the spit pole on the ground and designate one end as the top and the other as the bottom. Slide one of the spit forks onto it with the tines pointing towards the top. Slide the fork all the way toward the bottom (see Spit Fork 1), securing it 20 inches from the end of the pole. (The fork has a screw on it to tighten it onto the pole.) With the tines pointed in the same direction as on the first fork, slide the second fork onto the spit pole (see Spit Fork 2). Lay the spit pole on the pig and center it along the spine, with the tines of the spit fork at the jowl area and the pole moving downward from there. Slide Spit Fork 2 until it is positioned against the rump of the animal.
With a quick, forceful motion of the spit pole, pierce the pig with the fork to penetrate the jowl by 3 to 4 inches; pierce the rump in the same way to secure the pig to the spit. Once the pig is positioned on the spit, use 1 zip tie around each shank to tightly secure it to the rack.
Lay the second Metro rack on top of the pig, lining up the two racks. Use 6 hose clamps (3 along each long side and 2 along each short side) to secure the two racks together. Slide one spit pin through the bars of the Metro rack and the Spit Pole, puncturing the pig between the shoulder blades (see Spit Pins) all the way through until it comes out the other side of the pig; tighten it with the wing nut provided on the other side. Insert the second pin in the same way, near the rump area.