So that’s a suckling pig (one only fed milk and not grain). They are absolutely delicious. One of my favorite things to eat. I️ have yet to do one on a kettle, but will in the near future.
If you do it on a kettle it would probably have to be folded like that picture and not splayed. I️ can’t imagine you being able to splay one out unless there was more clearance.
Also, I’m pretty sure most suckling pigs would be too small to fit on a 22” rotisserie. 26” would be a better choice. Not saying it can’t be done, but for it to fit it has to be fairly small.
Remember, fetal pigs at birth are are usually between 10”-14” long, so you may want to tell your butcher your size requirements.
Salt is the key. You could get fancy with aromatics and rubs, but really, all you need is salt. Some people like to inject theirs with brine. It really depends what flavor profile you’re trying to go for (bbq, Latin, pacific island, etc.) too.
Back to the salt. One time I️ ate so much suckling pig at Amada’s “Pig Out” that I️ felt dehydrated the next morning because of the loads of salt in/on the pork. I️ literally felt hungover, without having had anything to drink except some water. Through the dry mouth and mild headache, I️ realized later that I️ practically pickled myself with the amount of salted meat I️ consumed.
As for temps...I’d probably go 275-300. Then I would probably add coals to the basket(s) at the end to increase the heat considerably and crisp/crackle the skin.
Meathead Goldwyn has a recipe in his book “Meathead” on his particular procedure and includes prep tips. He only seasons the cavity and roasts at 225 until the deep center of the hams is 140 degrees. His time frame at that temp is 4-5 hours.
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Topic: Help needed with pig roast ! (Read 1212 times)
