Pig Roast on a Spit

search

Pig Roast on a Spit

Ingredients

  • Whole suckling pig (60 lb. average)
  • 1 lb. black pepper
  • 25 to 30 garlic cloves
  • Garlic powder
  • Rosemary
  • Salt
  • 10 pounds onions
  • 5 lbs. stuffing
  • 3 to 4 c. shortening
  • 4 ft. chicken wire
  • Meat thermometer
  • Needle and string
  • Chopped apples and walnuts (optional)

Instructions

Clean pig and dry. Cut slits in skin and insert garlic cloves. Coat with shortening. Prepare stuffing and combine with cut up onions. Add apples and walnuts to stuffing, if desired. Pack cavity with stuffing and stitch closed. Wrap pig in chicken wire lengthwise. Coat with garlic powder, rosemary, and salt, and pepper. Insert spit and cook 3 to 5 feet above a bed of coals 6 to 7 hours, turning frequently. Add seasoning often. Meat is done when skin shows deep splits and internal temperature is 160 to 170 degrees. Unwrap wire (which will bring most fat and skin with it) and serve. Optional: Pig may also be roasted in covered pit, turning every hour. Keep spit about 2 to 3 feet above coals.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window