Pig-on-the-Spit

I have not yet done one. I heard it is very diffult and takes a longer time and effort. Pork is cheeper though in most countries.

I am looking for someone to show me the secrets.

In Germany the smaller the pig the more succulent the meat and end product. It is called "Spannferkel" or "suckel pig" in Bavaria and serves at about €20 per person (entire meal) where as a wild boar or larger pig can feed an army for about €5-8 per person.

Best of Youtube:
http://www.youtube.com/user/metzstreet#p/u/8/S1FuolOCqxM (three german videos)
http://www.youtube.com/results?search_query=suckling+pig&aq=f