How Do I Roast a Suckling Pig on an Outdoor Spit?
Nothing says “feast” like a whole roast pig to mark a special occasion. While a whole hog weighs 100 lbs. or more and requires special equipment and long cooking, a suckling pig can be handled by a moderately sturdy rotisserie on a large barbecue or backyard fire pit, and can be cooked in two to three hours. The natural tenderness and juiciness of a suckling pig will provide a meal your guests will remember for a long time. Purchase a suckling pig from a butcher, local farmer or Internet vendor (see Resources). Cuban or other specialty meat markets may be able to order one for you. If possible, have the pig prepared in advance by cleaning it and removing the hair from the skin. Slide the spit through the mouth of the pig to the rear, staying close to the backbone. Attach the spit fork tightly to the rear of the pig. Using a trussing needle and kitchen twine, pierce through the back of the pig and thread the twine around the spit and back through the skin on the other side of the backbo
