tweva, When I cook my pig I marinade it the night before with sour oranges, garlic, and some salt. I cook the pig about 6 to 7 hours, high needs to be three concrete blocks high or 24″ high on it’s ribs side. The fire needs to be on the two ends, no fire in the center and keep the fire at a mid heat, no flames.
Now comes the very important part. After the 6 to 7 hours that you see it is done now you take the pig out of the fire and lower the concrete blocks to only one or 8″ off the fire. Now you get the pig and brush cooking wine with salt all over the skin on the pig and put the pig on the skin side back to the fire, make sure to move the fire all over, no more to the two side like it was before but all over the bottom of the pit. Leave it for about 5 to 10 minutes. You need to keep an eye on it now to see the skin fry up. It will taste great.
I think this will work for the wild hogs too.