Try this Latin American Marinade for Suckling Pig recipe, or contribute your own.Suggest a better description
Heres 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (116g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 649 (91%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.