Hopefully these pictures will inspire you and even give you some ideas.
Obviously our hog wasn't stuffed - after all, we were a couple of Yankees doing a whole hog roast in the southland.
Our southern "advisors" said there was no way we could roast a 250 lb (on the hoof) pig without staying up all night.
This website gave us the inspiration:
Not knowing if we would like the rub, we did half the pig rubbed and the other half naked... thus the different color.
We watched the temperature next to the hams closely, keeping it between 150 and 200 degrees, as close to 180 as we could by moving the coals or adding as needed. (Make sure you always have a grill just for getting charcoal going BEFORE adding to the roasting pit.)
BTW: we never turned the pig. By covering it with aluminum foil, it was just one big roaster.
We lined the bottom of the pit with unused newspaper printing plates. They are aluminum, thick enough to withstand the fire for hours.
We put the pig on about 8 am and it was ready to eat at 3 pm - even though our party didn't start until 7! So we ate the loins as an appetizer and reward!