Split open the whole dressed pig and butterfly (slit the backbone to allow the pig to lay flat across the grates, being careful not to pierce the skin). Trim and discard any excess fat (excess fat may cause a flare-up during cooking). Sprinkle the cavity with salt, cover, and let pig sit overnight.
Place 20 pounds of charcoal in the barbecue pit or pig cooker (add charcoal as needed during cooking process). Pour charcoal lighter fluid on the briquettes and ignite. Let the charcoal burn until a fine white ash covers the briquettes.
Place a heavy gauge wire screen or rack about a foot above the coals. Place butterflied pig on rack (skin side up) and season with additional salt. Close lid of the cooker.
Raise temperature of cooker slowly. It should take up to 3 hours to get external temperature to 200 degrees F. (meat will crust over if temperature is too high). Let external temperature rise to 250 degrees F. Carefully watch the temperature to maintain the 250 degrees F. external temperature.
Cook approximately 7 to 8 hours or until the internal temperature of the pig reaches 170 degrees F.
When done, turn pig over (skin side down) and spread with Secret Sauce (see recipe below). Cover and cook an additional 1 hour until skin is crisp. Remove from cooker.
Slice or chop the meat or allow guests to pull meat from the bones. Serve with additional Secret Sauce. Serves many hungry people.
This recipe was generously donated by Al Carson of Raleigh, North Carolina.
Most families and restaurants that are known for their barbecues make their own Secret Sauce. In fact, they will tell you that the "secret is in the sauce." You would no more ask a barbecue man for his sauce recipe that you would for the use of his dog. Most people simply call their sauce "Secret Sauce."
In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat.
It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.
If you like the sauce even hotter, add 1/4 cup of Tabasco before cooking.
NOTE: The sauce does not seem to have a problem with spoilage. I have used unopened bottles a year later and they have been very good. The sauce does get hotter with age.
* A live pig weighing 90 to 130 pounds will dress out a carcass approximately the desired weight. Dressed means that the pig is prepared for pig pickin' cooking. Do not remove the skin.
North Carolina Pig Pickin' Recipe: https://whatscookingamerica.net/Pork/PigPickin.htm