Have backbone of pig split so that it will lie flat, and be careful not to pierce skin. Trim and discard any excess fat. Sprinkle salt inside cavity and set pig aside. Place 20 pounds of charcoal in 55-gallon drum. Pour charcoal lighter fluid over coals and ignite. Let charcoal burn until it turns ash-gray, then spread out coals, concentrating them at shoulder and butt areas.
Place heavy-gauge wire mesh about size of pig on grill, about fourteen inches from coals. Place pig flat, skin side up, on wire mesh. Cook at 225°F for 6 hours, basting last hour with barbecue sauce and TABASCO® Sauce.
Drink case of beer while you wait.
Makes 100 servings.