Suckling Pig Recipe
Roasted and served with seasonal vegetables.
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Ingredients
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Pork Preparation
Seasonal Vegetables
Method
Pork Preparation
- 1
Prepare the Pig
Preheat your oven to 250°F (120°C). Rinse the suckling pig under cold water and pat it dry with paper towels. Season the cavity with kosher salt and freshly ground black pepper.
- 2
Stuff the Pig
Insert the garlic cloves, fresh rosemary, and halved lemons into the cavity of the pig. Rub the outside of the pig with olive oil and season generously with kosher salt and black pepper.
- 3
Roast the Pig
Place the pig on a roasting rack in a large roasting pan. Roast in the preheated oven for approximately 4 to 5 hours, or until the internal temperature reaches 160°F (71°C). Baste the pig with its juices every hour.
Seasonal Vegetables
- 4
- 5
Season the Vegetables
In a large bowl, toss the carrots, Brussels sprouts, and potatoes with olive oil, salt, freshly ground black pepper, and fresh thyme.
- 6
Roast the Vegetables
After the pig has been roasting for 3 hours, add the prepared vegetables to the roasting pan around the pig. Continue to roast for an additional 1 to 1.5 hours until the vegetables are tender and golden brown.
