OK I got sucked into my neighbors pig roast. He getting a 60# pig, I have only done this once and I just put slits in the pig an inserted garlic. My thought was to just do a dry rub, or maybe stuff it with fruit or hole herbs, bast it with apple juice or in a pan to add moisture, what do you think? The roster is a rotisery that uses charcoal wood chips, low and slow was my thought with apple wood.