Roast Suckling Pig

READY IN: 12hrs 10mins


  • 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)


  • 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.