Hog Roast Recipe With Rice and Black Bean Dressing

READY IN: 3hrs




  • Clean the pig and remove the eye balls.
  • Take a sharp knife and make cuts on the pig skin all throughout. This will help in better penetration of the spices and also prevent bursting.
  • Sprinkle kosher salt and cracked pepper over the entire pig and pack it tightly inside a garbage pack and place the bag inside the fridge for about 12 hours.
  • Use a small yam to keep the pig’s mouth open. Take the pig out and rinse it properly.
  • Now take a bowl and mix all the ingredients well. Keep the pig inside in the bag again and pour this marinade from the top.
  • Tie tightly and refrigerate again for 12 hours, turning the pig every three hours. Take the pig out and keep the marinade.
  • Fill the cavity with the stuffing (recipe later). Tie the cavity with a needle and thread. Use aluminum foil to cover the tail and place the pig on a preheated oven (350 degrees) for about 5 hours, flipping in over every hour.
  • After heating the olive oil in a pan, add the onions and celery. Sprinkle salt and pepper. After 2 minutes, add the lean pork pieces.
  • Saute for 3-4 minutes and add cumin, parsley and garlic.
  • After another minute remove from heat and add the rice and beans. Mix well.