Whole Roasted Suckling Pig

• 1 20-25 pound suckling pig
• Salt
• Freshly ground black pepper
• 4 heads garlic, halved crosswise
• 1 bunch fresh rosemary, halved
• 1 lemon, halved
• 1 orange, halved
• 1 onion, quartered
• Olive oil

Steps

1. 1 Preheat oven to 325°F.
2. 2 Rinse the pig inside and out; pat dry with paper towels.
3. 3 Generously season the inside and outside of the pig with salt and pepper.
4. 4 Stuff the cavity with garlic, rosemary, lemon, orange, and onion.
5. 5 Tie the legs together with kitchen twine and truss the pig to maintain shape.
6. 6 Place the pig on a roasting rack inside a large roasting pan.
7. 7 Rub the skin with olive oil and sprinkle with more salt.
8. 8 Roast for 3-4 hours, basting occasionally with pan juices, until skin is crispy and an instant-read thermometer inserted into the thickest part reads 165°F.
9. 9 Let rest for 20-30 minutes before carving.

Equipment

• Roasting pan with rack
• Kitchen twine
• Instant-read thermometer

Variations

• For a Mediterranean twist, rub the pig with a paste of olive oil, lemon zest, and herbs before roasting.

Substitutions

• If suckling pig is unavailable, a young piglet or a large pork loin can be used, adjusting cooking times accordingly.

Pairings

• Crusty bread
• Herb-roasted potatoes

Nutrition

Tips

• For extra crispy skin, let the pig air dry in the refrigerator uncovered for 24 hours before roasting.
• Baste frequently to keep the meat moist and flavorful.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with roasted root vegetables and a fresh green salad.
• Pair with a robust red wine like a Cabernet Sauvignon.

FAQ