80% of the time i would say i Pit roast mine. Set my pit on 420degrees for around 8hours and let'em cook. I have used all kinds of rubs/seasonings/marinades, rite now i am on a
RUdy's Rub kick very nice seasoning. .I am in the process of building a pit JUST for pig roasting. Will be trailer mounted and have all the bells and whistles. BIG 6'x36" pipe pit with a 3'x3' fire box with propane burner for those wet logs, HUGE 5' single door with pully assist, and a 4" drain with threaded cap on the bottom for easy cleaning. I will also have a 4'x3' woodbox mounted on the front and a 2burner fish frier and sink just in case. She should be a nice one (and my first) and hope to have her done sometime before our big November cookoff/no later than our December BBQ. 20% of the time i put them in the ground (these always taste better, maybe its just me)