Recipe courtesy of Richard Visconte
Episode: BBQ Holiday
Save Recipe Print
Chilean Suckling Pig BBQ
Total:
5 hr 45 min
Prep:
45 min
Inactive:
2 hr
Cook:
3 hr
Yield:
10 to 15 servings
Level:
Intermediate
Total:
5 hr 45 min
Prep:
45 min
Inactive:
2 hr
Cook:
3 hr
Yield:
10 to 15 servings
Level:
Intermediate

Ingredients

Marinade:

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 barbecue 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Roast Suckling Pig

Recipe courtesy of Floyd Cardoz

Roast Suckling Pig

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Suckling Pig Tacos

Recipe courtesy of Lackland Air Force Base

Roast Suckling Pig

Roasted Suckling Pig with Mushroom Stew

Recipe courtesy of Chuck Hughes

Smoked Legs of Suckling Pig with Garlic-Bacon Grits and Cassia Apple Chutney

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Latest Stories