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1
Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill.
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2
Marinate the pig for 2 hours before placing it over the coals.
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3
Prepare the barbeque pit with coals.
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4
The coals are ready when they glow and are covered with a white ash.
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5
Have extra coals and oak wood on the side to add to the fire when needed, enough to keep the fire burning for 3 hours.
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6
To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals.
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7
You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away.
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8
If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot.
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9
Remove the pig from the marinade.
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10
Place the pig rib cage facing down towards the coals and cook for about 2 1/2 hours.
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11
Do not leave the fire unattended.
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12
Turn the pig on to its back and cook for another 1/2 to 1 hour, or until the pigs skin is crisp and the internal temperature reaches a minimum of 160 degrees F on an instant-read thermometer.
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13
Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig.
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14
Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine.
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15
3 cups vegetable oil
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16
4 1/2 cups dry white wine (recommended: Chilean Sauvignon Blanc)
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17
1 1/2 cups chopped onions or scallions
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18
3/4 cup minced fresh Italian parsley leaves
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19
3 teaspoons chopped garlic
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20
6 teaspoons dried thyme
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21
6 teaspoons dried oregano
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22
3 teaspoons black pepper
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23
3 teaspoons ground cumin
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24
6 teaspoons salt
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25
Mix all ingredients together in a bowl.
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26
This marinade can be prepared a day in advance.
