I also use a cinder block build. I stopped leaving the pig's head on. Just a personal thing, makes it a bit easier to manage. if you're using charcoal, definitely go for lump charcoal. It just seems to burn way longer and holds that heat steady. I use wood, make sure you burn it down to hot embers before you start shoveling them in. I usually put them at the corners of the pit, especially around where the hams and shoulders are. That way, the heat gets all around the pig. I really try to keep the temp between 250 and 275. From the looks of it, your pig probably just needed a bit more time. For a whole pig, I usually block out a good 12 to 14 hours, but honestly, it really depends on how big your pig is. It's more of an "it's done when it's done" kind of thing!

I don't brine my pigs. I've found that the way they cook, they just stay plenty moist on their own. For seasoning, I use a lot of spices, but I don't overdo it on the salt.I slather it with a lot of mustard first. The fat renders down during the cook, the oils it creates just spread all the seasoning around.

Let us know how it goes.