In the Philippines, roasting a whole pig on a spit over charcoal until the skin is super crunchy for special occasion is a national dish. It is delicious compared to the Hawaiian way of roasting in a pit. However, here in the US, it is not easy to roast a whole pig. The best part of the pig is the pork belly. There are many versions of cooking it in order to make the skin crunchy. You can buy the pork belly at Asian Stores, they come in 3-4 inch width. If you google, you can find recipes for Filipino lechon belly. Here is one which is a favorite of mine. http://www.filipinofoodrecipes.org/lechon-belly-ala-lechon-cebu-recipe
There are many versions of lechon ( roasting pork till skin is crunchy) I have in many occasions roast a small suckling pig in a spit cooking over charcoal ( have not tried to download pictures yet per your advise) or more often, just a small piece using pork belly. It takes a long time to roast in the oven, but if you have a turbo broiler, it goes even faster, until the skin gets super crunchy. This you can tell by hitting the skin with a fork and listen to the crunch. Another version is to bring water to a boil, then lower the pork belly and simmer for 45 min or so, which makes cooking faster. For a whole pig, the Filipinos makes a sauce call SARSA as a dip which is made out of roast pig liver, mashed fine with food processor, , with lots and lots of garlic ( heads of garlic) cider vinegar., bay leaf peppercorn simmered for a long time, thickened with bread crumbs or panko. The day after , with pieces of pork left ( usually no skin left as guest often go and grab the skin while being sliced), the pieces of pork are chopped up, added to the sarsa , simmered until thick with a little more cider vinegar and water served with rice. You can find salsa bottles in the Asian stores, or alternatively, I use liver pate to make my sarsa, if I use pork butt or shoulder to make my lechon. However, when I use pork belly, there is never any left over… Another very easy sauce which is great is a mixture of soy sauce, hot pepper, vinegar dip. Let me know how it turns out if you try this recipe.