Keep the heat low and slow
The whole roast should take 8 to 10 hours, so if the pig starts taking on a darker color in the first hour, turn down the heat -- the crackling skin should only happen in the last 30 minutes.
Plan for a pound per person
Not sure what size hog to buy? Make sure you get a head count and then account for one pound per guest.
Skip the sugary glazes
Don’t use sweet glazes on the outside of the hog, unless you want it to burn quickly.
Get a meat thermometer
Put the fork down and get a meat thermometer -- the various thicknesses of different parts of the hog make it necessary to control which parts of the pig get the most or least heat to cook evenly.