This treat of a recipe for How to Cook a Roast or BBQ Suckling Pig is ideal when feeding a large number of people outdoors or presented elegantly at a formal dinner.
It is sure to impress and you will enjoy a delicious meal for you and your guests.
How to Cook a Roast or BBQ Suckling Pig:
If cooking in the oven, use a 20 inch roasting pan for a 15 – 18 lb pig.
The day before, prepare a 12 cup stuffing. Position the oven rack on the lowest level – preheated to 450 degrees F.
If using the barbeque, have your rotisserie ready and the barbeque clean. You will need to have the barbeque very hot for the first 15 min, then just leave one side of the barbeque lit and the other off. If you have 3 sections, have the outer two lit and the middle one off. After 30 min, the temperature can be reduced to 300 degrees F for the balance of the time, basting frequently with the fats that flow into the pan.
Type: Entrée Recipe
Prep Time: 1 hr
Cook Time (oven): approximately 3 hrs
Cook Time (BBQ): approximately 4 hrs
Yield: serves 20 – 25 people
- one 15 – 18 lb suckling pig
- 1/2 cup olive oil
- 2 tbsp salt – to taste
- 1 tbsp black pepper – to taste
- 1 apple
- 2 prunes or grapes
Gravy Ingredients: optional
Your pig should have all bristles removed, shaved or singed. Rinse it off thoroughly inside and out.
For the oven roasted pig, stuff with the prepared dressing and truss well to stop stuffing from falling out. Skewer legs into position with front legs forward and back legs tucked under. Slash the skin on the back to allow fat to release, but do not cut into the meat. Place a ball of foil in its mouth to keep it open. Place a loaf pan under the pigs mouth to catch the fat. Bake at 400 degrees F to start for 20 min. Then, reduce to 350 degrees F and baste every half hour.
For the barbeque, put the rotisserie rod through the mouth and body. Truss it tightly to the rod and slash the skin on the back to release the fat. Place a pan under the pig to catch to fat and monitor it to make sure it doesn’t overflow.
- Cover the entire pig with a brushing of olive oil, salt and pepper.
- Continue basting every half hour with fats released.
- Roast or barbeque until a meat thermometer inserted into the rump reaches a temperature of 155 degrees F.
- For roasted pig: Use some of the released fats and bits of brown crackly bits to make your gravy by placing them in a saute pan, add 2 cups of broth, 1/4 cup of flour or corn starch, 3 tbsp cold water and salt and pepper to taste.
- For the oven roasted pig, remove skewers, string and foil from in its mouth. Place an apple in the mouth, prunes or grapes in the eyes. Place on a large serving tray and garnish around the edges with watercress or other greens, apples or cherry tomatoes. The pig can be carved at the table by cutting the crisp skin into squares, removing the loin meat and slice. Separate ribs and arrange them on a platter.
- For the barbeque cooked pig, Remove the rotisserie and place the pig on a large tray or board. Remove the strings and any skewers that might have been used. Cut the pig skin into pieces and arrange on one side – slice the loin and arrange in a nice line on the other side and separate the ribs and arrange on each end of the pig. The rest of the pig can be cut and shredded meat removed at the desire of the guests.
The board can be placed on a large table with the rest of the dishes to be served.
Do something different and use this recipe for Roasted or BBQ Suckling Pig for a fun and different kind of celebration.
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I hope you enjoy this Memorial Day Recipe on Cooking with Kimberly. Until next time…
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