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What You Need:
(Serving Size: 6)
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1 suckling pig, 10 to 12 pounds
Salt and pepper to taste
2 lemons, halved
½ cup olive oil
¼ cup fresh lemon juice
1 tablespoon rosemary or thyme
1 apple
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 450°.
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2. Carefully clean a small suckling pig, wash inside and out with cold water, and dry thoroughly. Rub inside and out with salt, pepper, and cut lemons, saving 1 of the lemon halves. Let stand for about 1 hour.
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3. Pull front legs of pig forward and tie together. Wedge mouth open with a small piece of wood. Combine olive oil, lemon juice, and thyme; brush pig generously with this mixture.
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4. Place pig on a rack in roasting pan and roast for 30 minutes. Reduce temperature to 325° and continue roasting for about 4 hours, or until thoroughly cooked (185° on a meat thermometer).
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5. Baste often, using lemon half dipped in pan drippings as baster. To serve, untie legs and replace wedge of wood in mouth with a shiny red apple.
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NOTE:
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A suckling pig prepared as above can also be skewered and cooked over charcoal. Allow 4 to 5 hours cooking time and turn often.
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