Roast Suckling Pig

Total Time: 12 hrs 10 mins Preparation Time: 30 mins Cook Time: 11 hrs 40 mins

Ingredients

• Servings: 20
• 30 -35 lbs pig
• 1 cup honey
• 1 cup orange concentrate
• 1 ounce soy sauce
• 2 lbs bread, cubed
• 1 head chopped celery
• salt and pepper, to taste
• 1 tablespoon dried sage (to taste)

Recipe

• 1 rinse the cavity well with water and dry; set meat to the side.
• 2 mix together and cook the liquid ingredients for 5 minutes.
• 3 mix the bread cubes, celery and seasonings together.
• 4 stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal.
• 5 fit aluminum foil caps over the ears and tail to avoid burning.
• 6 these caps should be removed about l/2 hour before the barbecue is completed to obtain a uniform baking color.
• 7 leave a wooden block in the pig's mauth, so that a red apple can be inserted when the barbecue is completed.
• 8 briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan. (to make this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig to collect the rich drippings.).
• 9 place the cooking grill over the foil drip pan. (this will allow you to add more briquettes as needed, and to collect the basting fluids.).
• 10 liberal usage of marinade on partially cooked suckling pig enhances the finished entree.