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Barbecued Suckling Pig with Vegetables

This recipe will need to be started one day in advance



  • 1.

    Rub the wet salt all over the suckling pig and place in the fridge overnight.

  • 2.

    In the morning rub the salt from the pig with your hand or a dry cloth (never use water)

  • 3.

    When the BBQ is nice and hot place the pig on, bone side down for about 3 ½ hour, then turn for one hour and let it cook the skin.

  • 4.

    In the final hour place eggplant, corn, zucchini, peppers onto the BBQ around the pig.

  • 5.

    When the vegetables are ready pull them off the BBQ, cut in half and drizzle with olive oil.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Barbecued Suckling Pig with Vegetables.


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