Spit Roasted Suckling Pig |
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Ingredients
Preparation
Attach a 10-12 kg suckling pig onto the spit bar and attach prongs, back brace and leg holders to the pig. Using a heavy-duty trussing needle and twine, tie the pig to the spit behind the head and close to the tail. Stuff the belly with 10 crushed garlic cloves, 5 rosemary sprigs and 5 thyme sprigs. Using a small trussing needle and twine, sew the belly shut. Brush the pig with olive oil.
Place the spit over the fire on your Heavy Duty Spit and spread the coals so they are under the shoulder and thighs. Turn on the spit.
Set an oven thermometer next the pig. The ambient temperature should stay between 110 and 120 C. Add a layer of fresh coals every 30 minutes, as needed; although you will likely use 10 kgs of coals, it’s a good idea to keep up to 20 kgs on hand. Roast the pig for about 2-3 hours, or until a meat thermometer inserted in the thickest part of the shoulder and rear haunch registers 65 C.
Remove the spit from the heat and let the pig rest for 30 minutes. Transfer the pig to a large work surface lined with heavy-duty foil. Untie the pig from the spit. Discard the twine, peel off the skin, carve the meat, sprinkle with sea salt and serve. |