I don’t see any reason why this wouldn’t work. As long as you can control the temp pretty good, heat is heat. Couple things to keep in mind:
- Make sure the pig is not directly above the flame. If so, the grease will fall on the flame and you will get big flare-ups (ie burnt pig)
- Here in NC, we don’t use a rotisserie. We put it right on a flat grill.
If using a rotisserie, make sure you have a good way to keep the pig spinning throughout its long cooking process. For example, ‘forks’ that gets shoved in the ends of the pig. Once the meat starts to get cooked, the area where the forks are in will be getting pretty tender and basically spin themselves inside the pig without actually turning it. One suggestion may be to sandwich the pig in between two stiff sheets of holed grates.
Be happy to help any way I can. Be sure to let us know how it turns out!