“Select a whole pig weighing 30 to 35 pounds and have the butcher clean it. Long, slow cooking yields a marvelously tender product.”
salt and pepper, to taste
1tablespoondried sage( to taste)
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.