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A day ahead, wash the pig inside and out under cold running water and pat dry with a clean cloth. Mash the garlic and combine with the salt, onion powder, sage, cloves, and ground peppers to form a paste. Place the pig in a large pan and rub inside and out with the garlic paste. Combine lemon, lime, and orange juices and pour over the pig. Cover with aluminum foil and refrigerate overnight. Soak hickory chips in water and begin heating coals in an open-pit grill approximately 1/2 hour before cooking. Spread chips evenly over coals. Place the grating approximately 12 inches above the burning coals. Wrap the pig's ears and tail in aluminum foil to prevent burning. Place a small ball of aluminum foil in each eye socket to maintain the shape. Place pig, opened flat and skin side down, on the grill. Cook, allowing 25 minutes for each pound of meat, and turn every 25 minutes for even cooking. During the last 2 hours of cooking, remove the foil from the ears and tail, and baste with barbecue sauce. Test for doneness by checking the pig's inner cavity for any pink spots. When the pig is done to an internal temperature of 185 to 190 degrees F. and juices run clear when the thigh is pierced with a fork, remove the meat to a large platter. Join the pig halves together and allow to rest 15 to 20 minutes before carving. Meanwhile, place cherries or cranberries in the eye sockets. Place toothpicks around the neck at intervals, and attach clusters of grapes. |