Curing and Marinating the Pig Recipe

Name: Curing and Marinating the Pig
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 22 pound suckling pig; Salt and black pepper; 6 peeled garlic cloves; Essence, recipe follows (make the recipe 5 times over); Juice and zest of 3 lemons; Juice and zest of 5 oranges; 1/8 cup crab boil; 2 cups Steen's cane syrup; 1 cup Worcestershire sauce; 4 cups olive oil; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

22 pound suckling pig
Salt and black pepper
6 peeled garlic cloves
Essence, recipe follows (make the recipe 5 times over)
Juice and zest of 3 lemons
Juice and zest of 5 oranges
1/8 cup crab boil
2 cups Steen's cane syrup
1 cup Worcestershire sauce
4 cups olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Salt and black pepper the whole pig.", "Cure the pig for 24 hours under refrigeration.", "Remove the pig from the refrigerator and rinse thoroughly.", "Make several slits in the legs of the pigs.", "Stuff whole garlic cloves into each leg.", "Lightly oil the pig.", "Season the entire pig with Essence.", "In a large mixing bowl, whisk the juice and zest of the lemons, juice and zest of the orange, crab boil, Steen?s, Worcestershsire and olive oil together.", "Place the pig in a heavy garbage bag and pour the marinade over the pig.", "Tie the bag tightly, pressing all of the air out of the bag.", "Marinate the pig for 2 days, turning the pig occasionally.", "Preheat the oven 175 degrees.", "Place in the oven and slow roast for 10 to 12 hours.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

2513

kcal

Calories

249

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 22 pound suckling pig, Salt and black pepper, 6 peeled garlic cloves, Essence, recipe follows (make the recipe 5 times over), and more.

Yes, Curing and Marinating the Pig falls under the General 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!

Curing and Marinating the Pig

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions