SALT PIG RECIPES

Name: Roast Suckling Pig
Yield: about 12 servings
Cuisine: cuban
Ingredients: 1/4 cup chopped fresh thyme; Salt and fine black pepper; 1 (15 pound) suckling pig; Kosher salt and cracked black pepper; 1/2 cup chopped garlic; 1/2 cup finely chopped parsley; 3 bay leaves; 2 tablespoons cumin; 2 cups julienne onions; 6 oranges, halved; 3 limes, halved; 3 lemons, halved; 1/2 cup olive oil; 1 cup white wine; Rice and Black Bean Dressing, recipe follows; 2 cups cooked white rice; Juice of 2 orangesu00A0; Salt and pepper; 2 tablespoons olive oil; 1 cup chopped onions; 1/2 cup celery; 1/2 pound lean ground pork; 2 tablespoons chopped garlic; 1 teaspoon cumin; 2 tablespoons finely chopped parsley; 2 cups cooked black beans

ROAST SUCKLING PIG RECIPE | FOOD NETWORK

Roast Suckling Pig Recipe | Food Network image

Provided by Food Network

Categories main-dish

Yield about 12 servings

Number Of Ingredients 26

Ingredients

1/4 cup chopped fresh thyme
Salt and fine black pepper
1 (15 pound) suckling pig
Kosher salt and cracked black pepper
1/2 cup chopped garlic
1/2 cup finely chopped parsley
3 bay leaves
2 tablespoons cumin
2 cups julienne onions
6 oranges, halved
3 limes, halved
3 lemons, halved
1/2 cup olive oil
1 cup white wine
Rice and Black Bean Dressing, recipe follows
2 cups cooked white rice
Juice of 2 oranges
Salt and pepper
2 tablespoons olive oil
1 cup chopped onions
1/2 cup celery
1/2 pound lean ground pork
2 tablespoons chopped garlic
1 teaspoon cumin
2 tablespoons finely chopped parsley
2 cups cooked black beans

Steps:

This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.

OVEN KALUA PORK RECIPE | ALLRECIPES

Oven Kalua Pork Recipe | Allrecipes image

Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.

Provided by Ben S.

Categories Pork Recipes

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours 0 minutes

Yield 12 servings

Number Of Ingredients 3

Ingredients

5 pounds pork butt roast
1 tablespoon liquid smoke flavoring
2 ½ tablespoons Hawaiian sea salt, divided

Steps:

Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

Nutrition Facts : Calories 251.4 calories, CholesterolContent 74.4 mg, FatContent 18.8 g, ProteinContent 19.2 g, SaturatedFatContent 6.7 g, SodiumContent 1494.8 mg

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