I wanted to do this in 202 but finally, 2 years later – Suckling Pig!
I had been waiting patiently for 2 years to do this cook.
As my 40+1 birthday present, the family clubbed together to buy me a piglet to cook.
It had to go into the freezer for a couple of months but in May 2022, it was finally time to cook.
Having never cooked a whole animal before I didn’t really know what to expect, but it couldn’t be that hard could it? I’ve seen this before, onto a spit, tied up and cooked until lovely and golden.
Well, the idea is correct, the bits to get to the end are all a bit more complicated.
I opened the packaging and followed the cleaning instructions, the insides had all been removed so I didn’t have to contend with the messy bits.
I tried to inject some flavour using Big Poppa Smokers Pork Prod but there really wasn’t much I could get in.
I also seasoned the inside using Angus & Oink Sweet Bones & Bacon as well as Angus & Oink Fools Gold to give it an extra boost.
I managed to get the rotisserie spit through the pig and tied up and thought I was set.
I got the BBQ up to the required temp, got the spit into place, turned it on and it just rocked back and forth. I obviously don’t have the balance right or it’s too heavy.
Ok, no issue, just lay the pig down and we’ll turn it every 30 mins to cook evenly. After the first turn the ears were covered in foil to protect them.
That was actually the end of the drama, the rest of the cook went quite well. The pig came off with a lovely, golden, crispy skin.
The crispyness didn’t last however and it went soggy.
The suckling pig itself was juicy and tender but lacked flavour, even with the amount of rub I had put in.
Overall a great spectacle and fully bellies but slightly disappointed with the end result.
