Pig Roast Recipes
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Porky was marinated/rubbed in Alegro/TXBBQ Rub for 20 hrs & kept on Ice I then pulled him from the ice for the final thaw & gave him another good covering of Rub this time I drizzled peanut oil over the skin & used a bag of TXBBQRub#1 with a bag of brown sugar mixed in - the pit was brought up to 250 & I wrestled Porky into the pit Porky stayed on the pit for 29 hrs with several coatings of peanut oil that had some rub mixed in I kept the temps around 200 for the first 24 hrs then dropped to175 for the last 4 the last hr I let the temps drop to apx. 140 I then pulled him off & put him on the platter apx 20 min before the guests started showing up to go down the line he came out perfect most of the fat had rendered & we had pork that was tender juicy & full of flavor. ~ David Lerch, C.O.R.D. Cooking Team
Roast Suckling Pig
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
- (1) 10lb. Suckling Pig
- salt, pepper
- 3 large green apples, peeled, quartered
- 3 large oranges, peeled, quartered
- 6 garlic cloves
- 1 t. crushed red peppers
- Season lightly, inside and out.
- Place fruits in cavity; close with skewers.
- Insert 3 cloves of garlic in each side of pig, using paring knife to make slits in flesh.
- Sprinkle with red peppers.
- Roast 20 minutes at 400°.
- Reduce heat to 350° and roast 25 to 30 minutes per pound.
- Baste with pan juice to prevent dryness.
- Remove garlic.
- Cut thickly before serving.
Roast Suckling Pig
- (1) 10-18lb. Suckling Pig
- Optional - rub well with a mixture of:
- ¼ lb. unsalted butter, softened
- 2 T. salt
- 1 T. each garlic powder and onion powder
- 1 t. thyme
- 1 t. sage
- 1 t. ground bay leaf
- 1 t. fresh ground black pepper
- Salt and pepper inside and out, place a piece of wood in his mouth to open to receive a small apple after cooking.
- Place on the grill or in oven, roast at 250-350 degrees (if you are cooking directly over the coals, place most of the hot coals at the hams and shoulders).
- Cover ears, snout, and tail with aluminum foil when they begin to brown.
- Cook until the internal temperature of the ham reaches 155 degrees.
- Let stand for 12-15 minutes before carving.
Chilean Suckling Pig BBQ
Recipe Source: Chef Richard Visconte, Show: BBQ with Bobby Flay, Episode: BBQ Holiday
- (1)15-20lb. suckling pig
- 3 c. vegetable oil
- 4 ½ c. dry white wine (recommended: Chilean Sauvignon Blanc)
- 1 ½ c. chopped onions or scallions
- ¾ c. minced fresh Italian parsley leaves
- 3 t. chopped garlic
- 6 t. dried thyme
- 6 t. dried oregano
- 3 t. black pepper
- 3 t. ground cumin
- 6 t. salt
- Mix all ingredients together in a bowl. This marinade can be prepared a day in advance.
- Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill.
- Marinate the pig for 2 hours before placing it over the coals. Prepare the barbeque pit with coals. The coals are ready when they glow and are covered with a white ash. Have extra coals and oak wood on the side to add to the fire when needed, enough to keep the fire burning for 3 hours. To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals. You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away. If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot.
- Remove the pig from the marinade.
- Place the pig rib cage facing down towards the coals and cook for about 2 ½ hours. Do not leave the fire unattended.
- Turn the pig on to its back and cook for another ½ to 1 hour, or until the pigs skin is crisp and the internal temperature reaches a minimum of 160 degrees F on an instant-read thermometer. Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig.
- Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
From Nancy Gaifyllia, Your Guide to Greek Food.
- 1 whole lamb
- aromatic wood (olive, oak, apple, cherry), or hardwood charcoal
- olive oil
- lemon juice
- sea salt
- crushed Greek oregano (rigani)
- crushed garlic (optional)
- Sprinkle the inside of the lamb liberally with salt and pepper and rub in.
- Lay the lamb on a flat surface and pass the spit between the hind legs, through the stomach cavity and out through the mouth. The lamb's spine should be straight along the line of the spit.
- Tie the front and hind legs to the spit.
- Tie the middle of the lamb to the spit or clamp along the spine. (For a larger lamb, tie in two places: behind the front legs and at the top of the hind leg. Sew the stomach cavity closed with butcher's twine or aluminum wire (use a pliers). The lamb should be tied securely and not slip when turned.
- With hands rub the entire lamb with lemon juice and oregano.
- Place the spit over the fire and spread the coals so they are under the shoulder and thigh (thickest parts). A drip pan can be set under the middle of the animal to catch the juices. Keep olive oil at hand with a paint brush. At the beginning, the lamb needs to be turned quickly in order not to burn. Once the fire settles and the lamb is golden all around and starting to crisp, turning can slow, to approximately 1/4 turn every 15 minutes.
- Replenish wood or charcoal as needed.
- Brush occasionally with the oil. Cooking time will depend on the size of the lamb. The skin on the legs and chest of the lamb will crisp and crack open. The color should be a deep brown.
- With a meat thermometer, internal temperature at the thickest part should be 155F for medium. If you don’t have a meat thermometer, stick a knife or skewer into the thigh (thickest part). The juice should run clear. Lift the spit with the lamb and place on carving surface.
- Remove wire, ties, clamps, or straps, and carve.