Banner
Friday, 17 December 2010 07:40

Cuban Roast Suckling Pig- Cuban Style Recipe

Rate this item
(0 votes)
A suckling pig (or sucking pig) is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling". In culinary, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.

The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

Cuban Roast Suckling Pig recipe | How to Roast a Pig Cuban Style


Ingredients

 

  • juice of 20 limes, strained
  • juice of 8 oranges, strained
  • 4 large heads garlic
  • 1 cup minced fresh oregano leaves
  • 3 tablespoons ground cumin
  • 4 cups roughly chopped cilantro leaves
  • 1 tablespoon parsley leaves
  • 5 tablespoons salt
  • 1 whole suckling pig (12 to 15 pounds), split and washed

 Directions

Place pig, belly down, into a large deep roasting pan. Thoroughly rub pig with marinade. Place in refrigerator overnight, basting occasionally.
Preheat oven to 275 °F. Pour off excess marinade from pan.
Cover pig's ears, snout and tail with aluminum foil.
Prop mouth open with 1½ inch ball of foil.  Place in oven and cook for about 4½ hours (20 minutes per pound) or until internal temperature reads 160 °F.
Baste with marinade every 30 minutes. If pig starts to get too dark while cooking, cover with aluminum foil.

Add comment


Banner
Banner
Banner

Become a Fan!

youtube_logo facebook_logo twitter_logo wordpress_logo  ustream-icon
blog
Banner