Roast Pig

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Roast Suckling Piglet
Prep Time
50 mins
Cook Time
8 hrs 40 mins
Total Time
9 hrs 30 mins
 

My oven was about a foot short and I had no commercial grill available. Every grill in town had been rented for the weekend. My only option was to cut off the head and roast it separately, which I did in the Weber. Later when the pig was presented we put a garland of rosemary around the pig’s neck. He looked quite attractive.

Course: Main Course
Cuisine: Farm Fresh
Author: Jayne McCreadie
Ingredients
  • 20 – 25 Pound pig, cleaned and ready for roasting
  • 6 apples, chopped
  • 8 stalks of celery, chopped
  • 4 large yellow onions, chopped
  • 6 carrots, chopped
  • 1 head garlic topped
  • 6 sprigs of fresh thyme, oregano, and savory
  • 3 lemons, juiced
  • 3 limes, juiced
  • 1 1/2 cups white wine
Instructions

  1. Make a mirepoix of the vegetables and herbs by sautéing them in butter or olive oil. Add the juices, cooking until the ingredients are softened and not wet.

  2. Salt and pepper the pig inside and out. Stuff the mirepoix mixture inside the pig. Place the pig in a hotel-sized pan, and pour in 1 1/2 cups of white wine. Cover with tin foil. Roast for 25 minutes per pound at 325 degrees, or until a meat thermometer registers 150 – 160 degrees. Baste every 45 minutes with the rendered juices. 2 hours before the roasting is complete, remove the tin foil cover. Allow the pig to rest for 45 minutes before carving.
  3. Savor this tender, succulent gift from nature.