Roast Suckling Pig

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Roast Suckling Pig Ingredients

1 18-20 lb. suckling pig	Fresh thyme leaves
Coarse kosher salt and	Vegetable oil

Instructions for Roast Suckling Pig

Preheat the oven to 325?F. Season the cavity of the pig with salt, pepper, and thyme. Stuff the cavity with crumpled aluminum foil, to prevent the pig from losing its shape during roasting. Set the pig upright in a roasting pan large enough to hold the pig on its stomach with its feet curled under its body. Prop it up with balls of aluminum foil if necessary. Put a small ball of foil in its mouth to hold the shape. Roast pig for about 3 hours, brushing occasionally with oil, until the skin is an even golden brown and the juices from the thickest part of the body run clear. If it is browning too much, reduce the temperature and cover with foil. Remove to a serving platter, discard the foil props, and decorate with star fruits, cranberries, apples, kiwis, etc. Serve warm or at room temperature. Carve one side at a time into small pieces. Try to include a bit of the skin with each serving. Note: For a large outdoor barbecue prebake the pigs for about 2 1/2 hours and then put them over the hot grills to finish the cooking and create a spectacle for the guests. To prevent charring, use aluminum foil to protect the skin from too-hot fires. Yield: 30 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Martha Stewart Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22, 1999

Main Ingredient: Cuisine: Uncategorized

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