Check out that bulge
Southern boy speaking here.
The ideal way to roast a pig is slow, at a relatively low heat. All day and all night. Let it bake in its own juices.
That's how you get the succulent, slide off the bone ribs that the South is known for.
Put it in some vinegar sauce and you have yourself a world-class delight.
Rudy knows exactly what he is doing. My compliments to the chef, Q!
5:5 anon
Eastern NC is pig-country. The soil itself is pig-shit.
That's the birthplace of American Barbecue and the definitive version.