Main Dishes

Suckling Pig

by Editorial Staff

Summary

Prep Time 5 mins
Total Time 5 mins
Course Main Course
Cuisine European
Servings (Default: 15)

Ingredients

  • 1 suckling pig, approx. 25 kg
  • 1 glass mustard
  • 1 jar honey
  • 1 bottle red wine
  • 1 bottle light beer
  • 2 glasses oil (sunflower)
  • pepper
  • salt
  • Paprika powder
  • 6 cloves garlic, crushed
Suckling Pig
Suckling Pig

Instructions

  1. The suckling pig should, but does not have to, be cured by the butcher. The taste is even better when cured.
  2. Mix the ingredients for the marinade. Brush the pig with it every half hour, only grill the pig for the last 1 to 2 hours to achieve a crispy crust.
  3. For my grill, I calculate 6-7 hours of grilling time for a 25 kg pig. I use 60 - 80 kg of charcoal for this. If you use briquettes, you mix 30 kg of briquettes and 60 kg of charcoal.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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