You want a pig fryer versus the very delicious oak-smoked pit made out of a 55 gallon drum?
Or the classic pit-roasted pig on a spit?
A pig fryer would be, for a conventional pig, be about the size of a Honda Accord.
Wait: So, a barbecue pit is less humane than a deep fat fryer?
And who deep fries bacon?
Pan fry, sure.
Deep fry?
Can you show me a link, say eBay or somesuch where a pig fryer actually exists?
I mean, I've seen turkey fryers.
And there are pig cookers, but these are generally in the barbecue style format, seen here.
But if you look at pig fryer on google, you'll now see that this very thread is about the fourth or fifth return result.
Clearly, your curious culinary techniques are unknown to me. And many others.
And fascinating!
We're already eating them; It's really just a matter of how best to prepare them.
I like a dry rub, long slow oak-smoked pit cooking, and plenty of mop sauce.
I also like sunsets, used bookstores, long walks on the beach, and Vietnamese coffee.
Oh, and puppies.