Bulgarian Style Barbecued Suckling Pig Recipe

Name: Bulgarian Style Barbecued Suckling Pig
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 -10 lb) suckling pig; ½ cup olive oil; 1 lb butter (divided); 1 cup chopped onion; 1 cup chopped celery; 6 links pork sausage, sliced; 12 lb bacon, cooked, drained, and crumbled; 6 cups crumbled cornbread; 1 cup chopped walnuts; 1 teaspoon sage; 1 teaspoon thyme; ½ teaspoon nutmeg; 6 eggs, beaten lightly; salt; fresh ground black pepper; 1 (400 ml) bottle steak sauce

Servings: persons

1 (8 -10 lb) suckling pig
½ cup olive oil
1 lb butter (divided)
1 cup chopped onion
1 cup chopped celery
6 links pork sausage, sliced
12 lb bacon, cooked, drained, and crumbled
6 cups crumbled cornbread
1 cup chopped walnuts
1 teaspoon sage
1 teaspoon thyme
½ teaspoon nutmeg
6 eggs, beaten lightly
salt
fresh ground black pepper
1 (400 ml) bottle steak sauce

1
Sponge pig with olive oil.
2
Melt 4 Tablespoons butter in a skillet; saute onions and celery 10 minutes, stirring frequently.
3
Remove from pan.
4
Brown sausages and drain.
5
Mix together sauteed vegetables, sausage, bacon, corn bread, walnuts, sage, thyme, nutmeg, eggs, and salt and pepper to taste.
6
Stuff the pig loosely and close opening securely with skewers.
7
(Bake surplus stuffing, if any, in a greased casserole for 45 minutes in a 350F oven.
8
).
9
Insert spit rod through opening of pig, being careful to balance properly.
10
Place the smaller prongs in the body and bolt securely.
11
Arrange the revolving spit over the coals and drip pan beneath.
12
Melt remaining butter and stir in steak sauce.
13
Roast the pig 25 minutes per pound, or until no pink shows in center, basting frequently with sauce.
14
The Great International Barbecue Book.

9621

kcal

Calories

757

Fat

Carbs

588

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (8 -10 lb) suckling pig, ½ cup olive oil, 1 lb butter (divided), 1 cup chopped onion, and more.

Yes, Bulgarian Style Barbecued Suckling Pig falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgarian Style Barbecued Suckling Pig

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions