There are all kinds of You Tube videos and this website that show the killing, gutting and processing. The gutting is not too bad. If you do not like the plucking then you can pull the skin with feathers off of the chicken.
That said I have a 100 lb plus pot belly pig that needs to be processed. It is taking the time and being prepared. I am contemplating scraping the hair off and cooking the whole pig at one time on the spit and then freezing cooked meat and skin instead of all kinds of raw pieces. I am just worried that a pot belly pig might be a bit lean especially one that has lots of space to roam on.
I've never cared for pig roast pig. I wonder if pork from a "ranged" pig is different from a commercially raised pig? I've never heard of Pot Belly pigs being raised for meat though I suppose it's been done. I think there was a time they were called Vietnam Pot Belly pigs.