Roast Suckling Pig

Oxmoor House
10 to 12 servings


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1 (14- to 19-pound) suckling Pig
1 small red apple
2 seedless grapes


Scrub pig with a stiff brush; rinse cavity, and pat dry. Stuff with aluminum foil. Close cavity with skewers and string, lacing tightly. Truss by bringing feet forward and tying in kneeling position with string. Place a firm ball of aluminum foil in pig's mouth; cover nose, ears, and tail with aluminum foil. Insert meat thermometer in thigh muscle; do not touch bone.

Place pig in a shallow roasting pan. Bake at 325 degrees for 3 1/2 to 4 hours or until meat thermometer registers 170 degrees, basting occasionally with pan drippings.

Transfer pig to a serving platter; reserve 3 tablespoons drippings for gravy. Remove foil from mouth; insert apple. Place grapes in eye sockets. Remove foil from nose, ears, and tail.

To serve, carve along spine, breaking backbone.

Created date

February 2010