Suckling Pig from Grill
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
- 1 packet paprika powder (rose paprika)
- 1 pack paprika powder, noble sweet
- 1 packet spice mix your choice
- 1 cup salt
- 0.5 ½ cup pepper
- 1 tablespoon garlic granules
- 0.5 ½ pack curry powder
- 4 tablespoon sugar
- 5 cloves garlic
- 1 bottle oil
- 1 suckling pig (approx. 25 kg)
Print Recipe
Pin Recipe Instructions
- Mix all ingredients in a bowl and mix with oil at the end. Rub the suckling pig well with it, put it in a plastic bag and put it in a cool cellar for two days (approx. 5 ° degrees). If this is not possible, ask the butcher and store it there in the cold store.
- After two days the piglet is put on the grill:
- I`ve built a side-fired grill. So no fat can drip into the embers.
- At the front I put the spit through the sow`s head, and attached the piglet in the middle and at the end with self-made spikes. In addition, I lashed the piglet to the spit with stainless steel wire to prevent the piglet from loosening.
- As soon as the spit turns, the piglet is coated with the rest of the marinade every now and then. After 2 hours, the skin should be incised every 10 cm (repeatedly smear with the marinade). After approx. 3 - 4 hours (at your own discretion) the first slices of meat can be cut off.
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