I'm a big fan of slow-cooking roasts because there's far less shrinkage, and the meat stays succulent. It does take more time, though - a 1.5kg (3lb 5oz) pig will take about five hours at 60°C ...

We’re first in line, and we just sit there, on 11th Street in between the Linc and Wells Fargo, and we start cooking our ... it on an open spit. You just have to turn the pig over once or ...