Instructions

1. 1
   Salt hams, ribs/midsection and shoulders liberally and place skin side up on either a gas or charcoal grill or a BBQ pit.
2. 2
   Keep lid closed, and aim for a heat of approximately 275–350°F.
3. 3
   Allow 1 hour per 10 pounds cooking time (gas or charcoal).
4. 4
   2 hours before being done, place pig with the skin side down. As soon as it is flipped, pour BBQ sauce on meat side.
5. 5
   Close lid and allow skin to crisp.
6. 6
   The pig will be done to perfection when the ham bone can be twisted freely.
7. 7
   Lift lid and allow guests to pick/pull meat, or the chef can remove meat and chop to their liking on a chopping block.