Add a photo

Barbequed Pig

By: Tom Nicolson  
"Annatto oil is made from annatto seed, a pungent Caribbean spice that imparts an orange color to the roast pig."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 116 people have saved this

Prep Time:
1 Hr
Cook Time:
7 Hrs
Ready In:
20 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 1 suckling pig
 

Ingredients

  • 2 cups vegetable oil
  • 1 cup achiote (annatto) seeds
  • 24 cloves garlic, peeled
  • 3 tablespoons dried oregano
  • 3/4 cup salt
  • 1/2 cup sour orange juice
  • 1 whole (25 pound) suckling pig, dressed
  • 16 cloves chopped garlic
  • 16 peppercorns
  • 12 fresh jalapeno pepper, seeded
  • 2 cups extra virgin olive oil
  • 1 cup distilled white vinegar
  • 1 cup lime juice
  • 2 tablespoons salt
  • cheesecloth

Directions

  1. Annatto Oil: In a small saucepan, heat oil over low heat. Stir in annatto seeds, and cook for about 5 minutes, stirring occasionally. Cool, and strain it before use, removing the seeds.
  2. In a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt. Stir in the sour orange juice. Set aside.
  3. Make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs. Rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig. Cover the pig with cheesecloth, and refrigerate overnight.
  4. Build an open charcoal fire over a bed of stones. Hot coals may need to be added during the long cooking period. Place a post with a Y shape on either end of the fire.
  5. Pass a smooth pole with no bark thru the body of the pig. Tie the front legs tightly around the pole. Do the same with the hind legs, stretching them as far as possible. Resting the ends of the pole on the Y posts, place the pig over hot coals. Rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil. Roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 160 degrees F (75 degrees C). Carve.
  6. Meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar. Transfer mixture to a small bowl. Stir in olive oil, vinegar, lime juice, and 2 tablespoons salt. Serve with carved meat.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 602 | Total Fat: 57.9g | Cholesterol: 83mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2005 by WEBGUY1 
Similar to the Filipino lechon de leche... requires time to cook... but it's worth it! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?