Chilean Suckling Pig BBQ

Total Time:
5 hr 45 min
Prep:
45 min
Inactive:
2 hr
Cook:
3 hr

Yield:
10 to 15 servings
Level:
Intermediate

Ingredients
  • 1 (15 to 20 pound suckling pig
  • 8 cups Marinade, recipe follows
Directions
  • Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill. Marinate the pig for 2 hours before placing it over the coals.

  • Prepare the barbeque pit with coals. The coals are ready when they glow and are covered with a white ash. Have extra coals and oak wood on the side to add to the fire when needed, enough to keep the fire burning for 3 hours.

  • To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals. You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away. If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot.

  • Remove the pig from the marinade. Place the pig rib cage facing down towards the coals and cook for about 2 1/2 hours. Do not leave the fire unattended. Turn the pig on to its back and cook for another 1/2 to 1 hour, or until the pigs skin is crisp and the internal temperature reaches a minimum of 160 degrees F on an instant-read thermometer. Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig.

  • Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine.

Marinade:
  • Mix all ingredients together in a bowl. This marinade can be prepared a day in advance.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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