Search thousands of recipes reviewed by home cooks like you.

Roast Suckling Pig

Roast Suckling Pig

  • Prep

    25 m
  • Cook

    7 h
  • Ready In

    7 h 25 m
MissJess

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Add to list

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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

More reviews

Similar recipes

ADVERTISEMENT