Georgia and SurfDog...
15-18 years ago I worked part time (weekends) for a catering company...
I cooked only whole pigs, onsite, and that's all I did...
I have probably done 150-200 pigs in my lifetime...
(usually about 100-120 pounds +/-)!
I would stuff the Pig body with apples and citrus (oranges/grapefruit/lemons/limes), wrap the pig in chicken wire, to hold it together on the spit...
Then use basically the same recipe as you both describe for basting!
FINESTKIND! I used to use a 6" sized badger paintbrush for basting...
Be sure to score the skin prior to cooking (~2-3" diamonds), so fat can help baste and get good cracklin's for serving too!

BTW... the Cheeks are reserved for the cook(s)!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

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