INGREDIENTS
1 Suckling Pig (about 28/30lbs)
Sea Salt
Black peppercorns, freshly ground
2 heads garlic, crushed and finely chopped
1 cup fresh thyme leaves
1 tsp ground cumin
1 bunch cilantro stems, chopped
2 goat peppers (Habenero/Scotch Bonnet), chopped
Juice of 10 sour oranges
½ cup olive oil
DIRECTIONS
PREP: On the day before, make sure the suckling pig is well cleaned. You may remove the pig’s eyeballs. Use a small, sharp knife to make several cuts on the pigs skin so the skin doesn’t burst during the cooking. Prop the pig’s mouth open by placing a small yam or corn cob inside the mouth. Rub the sea salt and ground peppercorns into the pig’s skin and the cuts made previously.
MARINADE: Mix the garlic and the rest of the ingredients together in a large bowl or pitcher. Place the entire pig in a large garbage bag and pour the marinade over the pig. Place into the bottom of the refrigerator or cooler for 8-24 hours. Turn bag over every 2 hours to ensure proper seasoning.
TO COOK: Heat oven to 350°F. Take pig out of bag and arrange stomach side down in large roasting pan. Fold legs on side of carcass and tie. Wrap snout, ears and tail with foil paper to keep them from burning. Pour the marinade over the pig. Place roasting pan in 350°F oven. After 1 hour, turn oven down to 275°F and baste every hour. Pig will take about 6½ to 8 hours to cook, about 15 minutes to the pound. It is ready when the internal temperature is 155°F to 160°F.
Remove from heat and and allow pig to rest for 20 to 30 minutes before cutting. Arrange into an attractive display. Slice meat off, cut carcass up and serve.
SHOPPING LIST
Item # Description Pack Size
4404339 Local Suckling Pig 1/30-40lbs
1831207 Badia Black Pepper Restaurant Grinder 1/16oz
1831241 Badia Whole Black Peppercorns 1/16oz
>>> Call BFS Smallwares for Professional Pepper Grinders
1807035 Badia Fine Sea Salt 6/40oz
1841071 Badia Sour Orange Marinade 12/20oz
3805038 Badia Extra Virgin Olive Oil 12/1ltr
