Try this Latin American Marinade for Suckling Pig recipe, or contribute your own.
Suggest a better descriptionHeres a couple suckling pig reciepes from On The Grill magazine june issue: by: Anya von Bremzen Combine all ingredients in food processor. Process by pulsing, until a medium-course paste. Spread half the marinade over pig. Rub remaining marinade in cavity. Marinate can be refrigerated for 12 to 24 hours. Posted to bbq-digest by Don Havranek
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 711 | ||
Calories from Fat: 649 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.1g | 96 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 52.3g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.7mg | 0 % | |
Potassium 336.8mg | 9 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 10.3g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 711
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