Roast Suckling Pig

  • Prep Time: 30 mins
  • Total Time: 12 hrs 10 mins
  • Servings: 20
  • About This Recipe

    “Select a whole pig weighing 30 to 35 pounds and have the butcher clean it. Long, slow cooking yields a marvelously tender product.”

    Ingredients

  • 30 -35lbspig
  • 1cuphoney
  • 1cuporange concentrate
  • 1ouncesoy sauce
  • 2lbsbread, cubed
  • 1headchopped celery
  • salt and pepper, to taste
  • 1tablespoondried sage( to taste)
  • Directions

  • Rinse the cavity well with water and dry; set meat to the side.
  • Mix together and cook the liquid ingredients for 5 minutes.
  • Mix the bread cubes, celery and seasonings together.
  • Stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal.
  • Fit aluminum foil caps over the ears and tail to avoid burning.
  • These caps should be removed about l/2 hour beforethe barbecue is completed to obtain a uniform baking color.
  • Leave a woodenblock in the pig’s mauth, so that a red apple can be inserted when the barbecue is completed.
  • Briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan.(To make thisdrip pan, use 3 sheets of heavy aluminum foil molded slightly larger than thepig to collect the rich drippings.).
  • Place the cooking grill over the foil drip pan.(This will allow you to add more briquettes as needed, and to collect the basting fluids.).
  • Liberal usage of marinade on partially cooked suckling pig enhances the finished entree.
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