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How to Cook a Baby Pig

How to Cook a Baby Pig
Cooking a baby pig over an open fire imparts flavor and prevents the meat from drying out. Photo Credit Hemera Technologies/Photos.com/Getty Images

The meat of a baby pig, sometimes called a suckling pig due to its young age and primary diet of mother’s milk, is tender and succulent. Most suckling pigs weigh between 9 and 20 lbs., although some weigh more. While some chefs recommend roasting smaller pigs in a large oven, a pig rotisserie over an open fire pit can be an entertaining way to cook the pig using low, indirect heat at home.

Step 1

Tenderize and flavor your piglet by brining it in a salt-water solution for at least 24 hours. You can add spices or other ingredients, such as apple juice, lemons, oranges or cloves, to the solution for unique flavor.

Step 2

Dig a 4-foot-by-3-foot pit. Place two rows of bricks along the length of the pit, about 12 inches apart. Fill in the center with sand to catch the drippings.

Step 3

Arrange about 30 lbs. of charcoal on top of the brick and light. Place an oven thermometer on an upturned brick near the pig to monitor fire temperature.

Step 4

Coat the piglet with olive oil and mount it on the spit. Truss it tightly to the spit with wire so it does not wiggle while being turned.

Step 5

Place the spit on the rotisserie and cook until the internal meat temperature reaches 145 F, about 1 1/2 to 2 hours. Add more hot coal about every 30 minutes.

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