I cooked one in my wood oven. Brought the oven up to full heat and let the fire die down. The pig was placed over a roasting tray on a rack, with the nose and ears and tail covered in tin foil, prepped only with a covering of oil and salt.
It took about 4.5 hours to cook, and was FABULOUS, served the Brazilian way with wedges of lime, salt, crusty bread and a herby salad.
It was one of the best meals i have ever eaten.
The day after 3 sets of neighbours knocked on the door and my oven had to be destroyed (unfortunately a non DEFRA certified oven in a smoke free zone.. luckily I have now replaced it with a fully certified oven but have not yet repeated the suckling pig!).