Not really for effect... This year's hog was going to be a fair amount over 300 lbs all in and using the "stretcher method" for pulling this thing in and out of the ground was getting a bit dicey. I could have used the hoist to grab the wrapped pig but I juat thpught the big pan would be easier.
I also wanted to try to crisp the skin up a bit and see if I could pull some chicharones off of it.
But mainly... I did the smaller pig with the roasting pan over the winter and it was the best pig I ever roasted so I wantes to just scale it up.
On the small pig, the pan only went about 10% up the side of the pig... On the big one I just tried, it went about 98% up the side of the pig. That was really the only flaw.
Lesson learned. If you knew what you were doing and went for the "center meat" it was pretty good. And, most imporantly, the rest of the cookout was a blast so, over all, it was a win.