This recipe will need to be started one day in advance
Rub the wet salt all over the suckling pig and place in the fridge overnight.
In the morning rub the salt from the pig with your hand or a dry cloth (never use water)
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.
In the final hour place eggplant, corn, zucchini, peppers onto the BBQ around the pig.
When the vegetables are ready pull them off the BBQ, cut in half and drizzle with olive oil.
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