i'm about to purchase a 'cuban pig roaster'called la caja china (see www.lacajachina.com for more info).
i know a farmer at the st. paul, mn (where i live) farmers market who i'd like to buy my pig from, but he says he can only get me a pig for roasting without the skin. i've never heard of roast pig with out the skin.
anyone have any experience roasting 45-60 pound pigs that have had their hide removed? did the meat dry out?
(simultaneously posted on midwest board)