#11  
Old 01-28-2013, 05:26 PM
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Default Re: Roasting a suckling pig

Well, I did it again...

This time I put the pig in the oven @ 320F for 2 1/2 hours, then I removed it, wrapped it in foil & a fire blanket for a while until it brought the oven temp back up to 570F, then placed the pig back in for 15 mins. Well the final result was fantastic!!!! Moist & juicy with crispy skin. As you can see from the photos I made a Chorizo/tomato/rice/garlic/onion +some other herbs stuffing. Cant wait till I do it again, Next time I might just invite myself :-)

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Sorry for the quality of the photos, taken from my phone

Last edited by reddwarf; 01-28-2013 at 05:36 PM. Reason: Pics did not work
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  #12  
Old 01-28-2013, 06:50 PM
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Default Re: Roasting a suckling pig

Red,

I assume the pig was around 20 pounds again? Also, do you use butchers twine to close the cavity after stuffing - sorry for the stupid questions. I am still trying to perfect a small pulled pork shoulder - one is in the works for super bowl. I will cook a suckling in the spring.

Thanks!
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  #13  
Old 01-28-2013, 07:00 PM
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Default Re: Roasting a suckling pig

Les

This one was a real suckling pig at 6 weeks old & 13 pounds. And yes I did use butchers twine to stitch it all up. I had 12 people over and there was nothing left
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  #14  
Old 01-28-2013, 07:03 PM
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Default Re: Roasting a suckling pig

Quote:
Originally Posted by reddwarf View Post
Les

This one was a real suckling pig at 6 weeks old & 13 pounds. And yes I did use butchers twine to stitch it all up. I had 12 people over and there was nothing left
Thanks dude! Looking forward to getting to the next level...
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  #15  
Old 01-28-2013, 09:49 PM
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Default Re: Roasting a suckling pig

Very nice. I am very interested in roasting a pig, What did use for the fire blanket and what is the benefit of using the blanket? why not start with a higher temp and let it go for 8+ hours. Do you roast it in a pan or???
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  #16  
Old 01-29-2013, 01:30 AM
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Default Re: Roasting a suckling pig

CoyoteVB

I used a fire blanket (the one you extinguish kitchen fires with) just to hold the heat in while I bring the temp in the oven up.

The last time I cook a suckling pig in the oven I did exactly what you suggested. I started with the temp high & then slow cooked. What I found is that the skin did not crackle as much as I would have liked. The meat was perfect both ways, it was just that final result of the skin that was different. In a month or so I will be doing a pork leg without the bone in much the same way. Will let you know the out come.
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  #17  
Old 01-29-2013, 01:31 AM
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Default Re: Roasting a suckling pig

O and yes I roasted it in the pan thats in the picture. I also used a roasting rack to lift the belly off the pan.
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  #18  
Old 01-29-2013, 06:01 AM
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Default Re: Roasting a suckling pig

RedDwarf,

I'd say you have an award-winner there! The final result is nothing short of spectacular. Plus, your cooking technique is simple and logical. The only thing better would be you offering "free home delivery!!" Thanks for sharing.
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  #19  
Old 01-30-2013, 09:22 PM
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Default Re: Roasting a suckling pig

Thanks for the advise. Time to find a suckling pig for a spring event!
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  #20  
Old 01-31-2013, 04:07 PM
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Default Re: Roasting a suckling pig

I think in order to get the crackle you need some high heat at the end of cooking (once the fat is all rendered). That is how I do it in the caja china. Roast the pig till done skin side down, then turn the pig skin side up and cut the skin in several places, then turn up the heat...I think you could pull off something similar in the WFO. Just put some coals or build up a fire in the oven after the pig is done and stick the pig back in to crisp the skin...
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