Ingredients
- 22 pound suckling pig
- Salt and black pepper
- 6 peeled garlic cloves
- Essence, recipe follows (make the recipe 5 times over)
- Juice and zest of 3 lemons
- Juice and zest of 5 oranges
- 1/8 cup crab boil
- 2 cups Steen's cane syrup
- 1 cup Worcestershire sauce
- 4 cups olive oil
Directions
Salt and black pepper the whole pig. Cure the pig for 24 hours under refrigeration. Remove the pig from the refrigerator and rinse thoroughly. Make several slits in the legs of the pigs. Stuff whole garlic cloves into each leg. Lightly oil the pig. Season the entire pig with Essence. In a large mixing bowl, whisk the juice and zest of the lemons, juice and zest of the orange, crab boil, Steen?s, Worcestershsire and olive oil together. Place the pig in a heavy garbage bag and pour the marinade over the pig. Tie the bag tightly, pressing all of the air out of the bag. Marinate the pig for 2 days, turning the pig occasionally. Preheat the oven 175 degrees. Place in the oven and slow roast for 10 to 12 hours.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review