The key is to stand guard, always! Once the fat starts rendering, flare-ups can go from mild to wild in an instant.

We tried several sizes of pigs, stuffing them with chickens, onions and other veggies. In the 4 or 5 times we did it, we never got a great result. We finally gave up, as it was too much work (8-10 hours straight) for the result. Part of the difficulty is getting the fore and aft quarters to cook through without drying out the rib area.

If I were to cook a whole pig again, I would use the splay-it-out method, on a wire grate over open flame. It is much easier to control the final meat temp that way.

Anyways, good luck, it is fun