A small pig, known as a suckling pig, can be cooked whole. However, to ensure that it cooks all the way through, it must be cooked at a low temperature for a long period of time. Suckling pig is usually small enough to be prepared in a standard oven, but some cooks like to put the pig on a charcoal grill in to infuse the pig meat with a smoky flavor from charcoal. Add this to my Recipe Box.
Instructions
1. Combine the paprika, cayenne pepper, salt, dried whole oregano, garlic powder, dried whole thyme and ground black pepper in a small bowl and apply to the surface of the suckling pig. Put a wad of foil or a chunk of wood in the mouth cavity the size of the apple that will be added after cooking.
2. Prepare charcoal by dousing with lighter fluid. Ignite the coals with a long match.
3. Wait for the briquettes to form a white ash on the surface.
4. Place the pig on the grill belly side down.
5. Bring the grill temperature to 250 degrees Fahrenheit. Keep this temperature fairly steady so that the pig does not under cook or over cook.
6. Apply a basting sauce of your choice with a mop when the suckling pig is almost done.
7. Insert the instant-read thermometer into the thickest part of the thigh. When this inside temperature reaches 155 degrees Fahrenheit, the pig is sufficiently cooked.
8. Remove the pig from the grill and place on the serving platter. Exchange the foil or wood in the mouth for an apple.
Tags: degrees Fahrenheit, dried whole, wood mouth