Roasting a suckling pig is an exciting culinary endeavor that results in tender meat and crispy skin. Here’s a general guide to help you fix a roast suckling pig:

Ingredients

  • 1 whole suckling pig (10-20 lbs, depending on size of your group)
  • Salt (kosher or sea salt)
  • Olive oil or melted butter
  • Optional: garlic, herbs (such as rosemary or thyme), and spices for seasoning
  • Vegetables (onions, carrots, celery) for roasting rack
  • Citrus fruits (lemons, oranges) for added flavor

Preparation Steps

  1. Clean the Pig:
    • Rinse the pig thoroughly, inside and out.
    • Remove any remaining hair by singeing or shaving.
    • Pat it dry with paper towels.
  2. Season the Pig:
    • Generously salt the inside cavity.
    • Optionally, stuff with aromatics (garlic, herbs, citrus).
    • Rub olive oil or melted butter on the skin for crispiness.
    • Season the outside with salt and any additional spices.
  3. Prepare the Roasting Area:
    • Preheat the oven or grill to 250–300°F (120–150°C).
    • Place a layer of vegetables on the roasting tray as a natural rack, or use a wire rack.
  4. Position the Pig:
    • Arrange the pig belly-down with legs tucked underneath.
    • Optionally, tie the legs for a neater presentation.
  5. Roast Slowly:
    • Roast for 25–30 minutes per pound. (A 15-lb pig will take about 6-7 hours.)
    • Maintain low, consistent heat for tender meat.
  6. Check for Doneness:
    • Internal temperature should reach 160°F (71°C) in the thickest parts (shoulder and ham).
    • Use a meat thermometer for accuracy.
  7. Crisp the Skin:
    • Increase oven temperature to 450–500°F (230–260°C) for the last 30 minutes.
    • Rotate the pig as needed for even browning.
    • Watch closely to avoid burning.

Image from NY Times