Pig Roast Recipe
While the idea of cooking an entire pig may sound daunting, and to be fair, it can be an involved process. Put simply, your hard work will pay off in a delicious centerpiece to a feast for a large gathering.
Servings: 15
Calories: 73kcal
Equipment
- A grill or BBQ
- A rotisserie rig.
Ingredients
- Suckling pig, one, 20 lbs.
- Salt, kosher
- Pepper, black, freshly ground
- Cloves, garlic, whole, 20
- Ginger, fresh, half-inch-long slivers, 12
Instructions
- Preheat the oven to 300°F.
- Season the interior and exterior of the pig with lots of salt and pepper, then fill the cavity with garlic and ginger.
- If your pig can fit on a single-rimmed baking sheet or pan, go ahead and place it on such a device with its backside facing upward, and move it to the oven; if your pig is to big for this approach, take out the oven’s rack and place it atop your oven’s range.
- Place two overlapping baking sheets so that they fit over the oven rack and line everything with foil.
- Transfer the pig to the sheets, lift the rack and return it to the oven so that the pig lays square in the center.
- Roast until you get a minimum internal temperature of 160°F when gauging the thickest portion of the shoulder blade; roughly 4 hours.
- If either the ears or tail begin to burn during the cooking process, cover these sensitive portions with foil and continue.
- Raise the temperature to 500°F and cook until the skin thoroughly crisps over; roughly 30 minutes.
- Remove the pig from your oven, tent it with foil and give the meat half an hour to rest.
- Serve by tearing the skin off in serving sizes, using your fingers to pull the cooked pork off the carcass and pile onto a serving dish.
Nutrition
Serving: 28g | Calories: 73kcal