The Art of Roasting Suckling Pig at Home
Roasting a suckling pig is more than just cooking a meal – it’s an unforgettable culinary experience. With Chef Jose Garces’ expert guidance, you can achieve tender, flavorful meat in the comfort of your own kitchen.
Selecting the Perfect Suckling Pig
When choosing a suckling pig, opt for a high-quality butcher you trust. This recipe accommodates a 12- to 20-pound pig, but most ovens won’t fit a pig larger than 18 pounds. Be prepared for a unique pork flavor, which may take some getting used to.
Preparation and Brining
Before roasting, careful scrubbing is essential. Clean up thoroughly afterward to avoid cross-contamination. Use foil to hold the pig’s mouth in place during roasting, or try the traditional method with an apple. Take the internal temperature of the pig by inserting a thermometer into the thigh, ensuring it doesn’t touch any bone.
Garces’ Foolproof Method
Brining the young pig is key to achieving tender, moist meat. Mix 15 quarts of water, 6 1/2 cups of kosher salt, and 4 1/2 cups of granulated sugar in a triple-layered garbage bag. Stir to dissolve, then place the pig in the brine, removing excess air and tying tightly. Refrigerate for 12 to 24 hours, turning once.
Roasting to Perfection
Heat your oven to 250°F and arrange a rack on the lowest level. Remove the pig from the brine, pat dry with paper towels, and discard the brine. Stuff the interior with 15 to 20 large pieces of lightly crumpled aluminum foil to prevent caving during roasting. Transfer the pig to a baking sheet fitted with a roasting rack, arranging it stomach down with the back legs tucked underneath and pointing forward. Prop up the head with foil or a large ramekin to keep the back aligned. Cover tightly with aluminum foil and place in the oven.
Roast the pig, rotating once, until it reaches 130°F, about 2 1/2 to 3 hours. Remove the foil, baste with oil, and increase the oven temperature to 400°F. Roast, basting every 15 minutes with oil and rotating once more, until the internal temperature reaches 160°F, about 45 minutes to 1 hour more. If the ears or snout become too brown, cover with foil. Remove from the oven and let rest 20 minutes before carving.
Tips and Variations
Don’t have time to commit to roasting a whole suckling pig? Try our easy baked pork chops recipe instead. For a memorable holiday feast, feature this suckling pig recipe as the centerpiece.
Yield and Cooking Time
Yield: About 10 servings
Difficulty: Medium
Total: 5 hrs 45 mins, plus brining time
Active: 45 mins
Ingredients
- 1 (12- to 18-pound) whole suckling pig
- 15 quarts water
- 6 1/2 cups kosher salt
- 4 1/2 cups granulated sugar
- 1/2 cup vegetable oil, for basting
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