Recipe

Roast Suckling Pig Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years ago You'll just have to make this to realize it's truly succulent flavor.I wish I had a big chef's kitchen with it's ovens and shining pots and pans etc. and I would love to prepare a feast for Christmas for my little family and my foodie friends! Prep:15m Servings:12	Mystic_rive
	unbelievable flavor and aroma

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Ingredients

Thyme

rosemary

garlic

any other you wish

1 suckling pig

Directions

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