Roast Suckling Pig

about 12 servings
  • 1 (15 pound) suckling pig
  • Kosher salt and cracked black pepper
  • 1/2 cup chopped garlic
  • 1/2 cup finely chopped parsley
  • 1/4 cup chopped fresh thyme
  • Salt and fine black pepper
  • 3 bay leaves
  • 2 tablespoons cumin
  • 2 cups julienne onions
  • 6 oranges, halved
  • 3 limes, halved
  • 3 lemons, halved
  • 1/2 cup olive oil
  • 1 cup white wine
  • Rice and Black Bean Dressing
  • Rice and black bean dressing:
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup celery
  • 1/2 pound lean ground pork
  • 2 tablespoons chopped garlic
  • 1 teaspoon cumin
  • 2 tablespoons finely chopped parsley
  • 2 cups cooked black beans
  • 2 cups cooked white rice
  • Juice of 2 oranges
  • Salt and pepper
  • This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.

Rice and black bean dressing:
  • In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.

  • Yield: about 7 to 8 cups of stuffing

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4.8 4
This is quite possibly the most delectable cuisine I have ever had the great fortune of dining on in my life. I followed the recipe to the letter, and it was the most succulent, moist, tender meat I have ever tasted. Seriously, I never knew pork could taste like this. The stuffing was awesome, but the roast pig itself soared to such heights that it made the stuffing pale in comparison. We used one of our own homegrown heritage piglets at 5 weeks old, not weaned yet. The skin was crackly goodness, and the fat had an almost sweet taste to it. Please, do yourself a favor and try this recipe at least once, so you can say that you have truly lived :) item not reviewed by moderator and published
Mouthwatering! For the meat lover, this dish reminds one of the days when early man would roast the whole animal over a fire. This is pork that not only tastes grate, but looks fantastic in presentation. All hail the pig! item not reviewed by moderator and published
Okay I haven't made this recipe but i have had suckling pig before. If you have ever had it you would not have that reaction to it. I had a suckling pig that was roasted in a wood stove and basted with coconut water to crispen the skin. If you have have the time or coconut water I suggest you try this method. item not reviewed by moderator and published
In response to the disrespectful pig in the first review who directed hostility at Emeril, grow up you whiner! You need your mouth hog-tied, and your brain pickled you little runt. item not reviewed by moderator and published

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