Originally Posted by Beagle BBQ
Would you recommend cooking it all on the same side and avoiding a flip? If so, I'm assuming is would want to have the cavity side down and the majority of the meat pointing up.
Normally, when cooking a whole spayed pig, you would cook cavity side down. The skin acts as a heat and moisture trap - keeping moisture in the meat. With no skin, I would worry about losing that, yet in order to cook it completely top to bottom, you are likely to end up with dried out, over done meat on the down side, just to get the top side meat to a properly done temperature. The fat layer under the skin renders during cooking, adding to the moisture and flavoring on the top side. That is now going to be missing.
Even with skin-on, I have always rotated my pigs to get even cooking all the way through the hams and shoulders while still retaining moisture. (not to mention some good cracklin as a byproduct) The bones and membranes hold the cavity side together and the skin holds the top side together.
I've never cooked a whole pig with no skin, so I am speculating. (I've done dozens with skin) I don't know for sure that these are issues, but this is what I would do if asked to cook a whole pig with no skin.