Cooking an entire pig is a great way to feed a large group of people during a party or festival. Cook pigs outside because outdoor fire pits present a space large enough to cook a full-size pig. These contraptions need to be set up properly so that you cook the meat all the way through.
Select a part of your backyard that can house a compartment that is at most 4 feet high and 5 feet long. Make sure to choose a location that does not have a tree above it so that you can avoid a fire hazard and prevent objects from falling onto the pig. Use cinder blocks to create a solid, square compartment, but leave one end open temporarily so that you can continue to build the roaster. Line the ground with a large piece of aluminum or a couple long sheets of aluminum. This reflects the heat and discourages it from being absorbed into the ground.
Assemble the pig holder using an aluminum-coated metal sheet that is bigger than the area you plan to cook the pig over. Weave the screen with flat metal bars for strength. Consider creating two of these for each side of the pig so you don't have to touch the pig to flip it. This will make flipping the pig easy and keep you from getting too close to the heat.
Use charcoal to line the aluminum for the heat source. Spreading the charcoal evenly will aid in distributing heat throughout the pig's body. Lighter fluid will help ignite the coals and keep them hot longer, but using lighter fluid has been known to affect the taste of meat. To keep the heat source hot without using lighter fluid, add wood chips that will smolder as well as create a savory smoky flavor. Covering the pig with aluminum foil once it's on top of the fire will also lock in heat.
If you are only using the pig cooker once, disassemble the compartment a day after use. The cinder blocks will not be exposed to a direct flame, but they can retain heat for a long time. Touch the blocks the next day to determine their temperature. If they feel slightly warm, let them cool another day.