We call it hog roast but the Philippinos call it ‘lechon’ but basically it’s when you thread a pig onto a stick and turn it over a fire for a few hours. All over the country you can see and smell pigs browning slowly while your mouth waters waiting for it to turn into something edible.
When it’s being prepared the animal is stuffed with herbs and vegetables and when it’s finally butchered the meat is infused with all these flavours. However, I must admit that the pork, when after two hours cooking, it landed on my plate seemed chewy and wasn’t as tender as hog roasts I have eaten in the UK. I think the difference is in the duration of roasting. 
In the Philippines they cook it only for 2 hours but we normally roast it slower and lower for 5-6 hours.
So it looks good and it’s fun to do but prepare yourself for a lot of chewing and crackling which doesn’t really have much crack.