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Roast Suckling Pig

Roast Suckling Pig created by Chef Regina V. Smith

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

Ready In:
12hrs 10mins
Serves:
Units:

ingredients

  • 30 -35 lbs pig
  • 1 cup honey
  • 1 cup orange concentrate
  • 1 ounce soy sauce
  • 2 lbs bread, cubed
  • 1 head chopped celery
  • salt and pepper, to taste
  • 1 tablespoon dried 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 before the barbecue is completed to obtain a uniform baking color.
  • Leave a wooden block 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 this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig 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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"Select a whole pig weighing 30 to 35 pounds and have the butcher clean it. Long, slow cooking yields a marvelously tender product."
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  1. Chef Regina V. Smith
    Roast Suckling Pig Created by Chef Regina V. Smith
    Reply
  2. Morton Design Graph
    Select a whole pig weighing 30 to 35 pounds and have the butcher clean it. Long, slow cooking yields a marvelously tender product.
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