Latin American Marinade For Suckling Pig

Recipe Ingredients

2		Garlic - chopped
1/4 cup	15g / 0.5oz	Crushed black peppercorns
1 tablespoon	15ml	Course - (or kosher) salt
1/3 cup	78ml	Dry white wine
1/3 cup	78ml	Virgin olive oil
1		Cilantro - stemmed and chopped

Recipe Instructions

Combine all ingredients in food processor. Process by pulsing, until a medium-course paste. Spread half the marinade over pig. Rub remaining marinade in cavity. Marinate can be refrigerated for 12 to 24 hours.

I've personally not done this small a pig so your time cooking is much shorter. I have a rotisserie in my smoker so that would be my method of cooking this succulent little pig. But if you don't you can cook it in a hole in the ground to an above ground pit, a large smoker or grill. They also talk of a China Box which is basically a wooden box lined with stainless steel. It contains a pan and an elevated grill. Its kept off the ground with legs. To cook in a China Box, the meat is placed in the box, which then is covered with a stainless steel lid. Hot charcoal is placed on top of the lid. Now don't that sound fun, hope this helps and ya might check out the FAQ on whole hog.

Posted to the BBQ List by Don Havranek <[email protected]> on Oct 01, 1998.

Source:
Anya von Bremzen

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