Roast Suckling Pig

Roast Suckling Pig

0 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    7 h
  • Ready In

    7 h 25 m
MissJess
Recipe by  MissJess

“A new twist on an old holiday favorite. While preparation is best done over a fire-pit, the oven works just as well if you are short on minions to turn and baste or if you happen to reside in the city.”

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Ingredients

Adjust Servings

Original recipe yields 1 suckling pig

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Rinse the pig, and tie the front legs together with heavy string. Tie the back legs together also. Make numerous slits in the skin, and insert slices of butter, followed by cloves of garlic. Generously rub the entire pig with salt first, then the Cajun seasoning, including inside the cavity. Lay strips of bacon across the back and secure to the sides with toothpicks.
  3. Place the pig in a large roasting pan and pour in the apple cider. Cover the ears and snout of the pig with aluminum foil to prevent scorching.
  4. Roast for 7 hours in the preheated oven, basting every hour or so with the drippings. If the pan begins to dry out, add more cider or water. To serve, remove to a platter, and place the apple in the pig's mouth. Discard the aluminum foil from ears and snout.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 1483 cal
  • 74%
  • Fat
  • 136 g
  • 209%
  • Carbs
  • 8.5 g
  • 3%
  • Protein
  • 52.5 g
  • 105%
  • Cholesterol
  • 292 mg
  • 97%
  • Sodium
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

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Apple Flavored Pot Roast

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Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce