Roast Suckling Pig

1. 1

   Rub the salt over both sides of the pig; let stand at room temperature for 1 hour.

2. 2

   Preheat the oven to 475 degrees.

3. 3

   Line a large roasting pan with heavy-duty foil so that it extends beyond the pan.

4. 4

   Brush the foil with the oil.

5. 5

   Combine the pepper and 2 tablespoons cold water and rub over both sides of the pig.

6. 6

   Place the pig, skin side down, in the prepared pan.

7. 7

   (The legs will extend beyond the pan, so make sure there is foil underneath.)

8. 8

   Roast for 1 hour.

9. 9

   Carefully turn the pig skin side up and roast 30 minutes more, or until the skin is crisp and the internal temperature registers 155 degrees on an instant-read thermometer inserted into the thigh.

10. 10

    Let rest 15 to 20 minutes before carving.

11. 11

    To make the pepper sauce, combine 1/2 cup water, the Branston Pickle and the pepper until blended.

12. 12

    Serve with pig, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.