I recently killed a small wild hog and I am going to cook him whole this 4th of July weekend. Dressed and cleaned he weighed in at 19 pounds. I'm going to crack the ribs and flatten him out to cook and put some vidalia onions and mushrooms in the flattened cavity. My plan it to cook him to 165 degrees and then wrap him with some type of sweet liquid and braise for about an hour or two afterward. I also plan to spritz every hour after the first two hours up to 165 degrees. My concerns are drying out the meat. As young as this hog was I'm not concerned about tenderness, but he is very lean, so i don't want to make the same mistake I made with a roast recently and dry him out. Any suggestions would be greatly appreciated.