Roast Suckling Pig Recipe

How to make it

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• Wash the pig thoroughly inside and out with cold water – dry completely inside and out.
• Rub body cavity with salt & pepper and desired seasoning (i.e. thyme, rosemary or garlic etc).
• For Spit Barbecuing
• Allow 15-20 minutes per pound cooking time.
• Use 5lb briquettes to start fire.
• Coals are ready when they glow and are covered with white ash which takes at least ½ hour.
• Plan to add 2-3 briquettes every half hour to maintain heat.
• Mount trussed pig on spit rod – insert forks securely in pig and tighten.
• Insert meat thermometer in heaviest part of hind quarter.
• Attach spit to unit & turn on motor.
• Barbeque pig over medium heat 300F. Cooking time will take 15-20 mins per lb. pierce with knife – juice should run a clear yellow. Reduce the heat around the head toward end of cooking if some parts (i.e. ears) cook before the rest cover with tin foil.
• Baste during the last hour to bronze & crisp skin.
• Oven Roasting
• Place a piece of heavy duty foil on a rack placed diagonally in a shallow roasting pan.
• Brush oil on entire surface of prepared pig.
• Place pig on foil; turn the foil up loosely around the pig.
• Insert meat thermometer in thickest part – cooking time approx 20-25 minutes per lb.
• Pour dripping into a saucepan – skim off fat – reheat & serve as sauce.
• Serving
• Place on a large platter or baking sheet.
• Allow to rest for 20 minutes to let juices set & make carving easier.
• Garnish Suggestions : Place small apple in the mouth – insert cranberries or cherries in eye sockets – place parsley in and around ears.
• Carving
• Separate shoulders from body then remove legs.
• Cut along backbone to remove chops from rib & loin area.
• Everyone should have a piece of skin to chew on (it should crackle).

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