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Recipe of Smoked Suckling Pig
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Recipe of Smoked Suckling Pig
Recipe

Smoked Suckling Pig

10 mins
6h
Low
4.75
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50
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One of the best ways to eat smoked suckling pig is when you prepare it on the grill. So, this recipe for Smoked Suckling Pig is the perfect dish! So that you do not worry about how to cook suckling pig, we give you some tips, such as: cover the ears, nose and tail with aluminum foil and to avoid that some parts may burn.
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Ingredients

10 portions
  • 1 piglet, clean, from 4 to 6 kilos
  • 200 grams lard
  • 2 tablespoons sea salt
  • enough corn tortilla, for serving
  • enough sauce, of your preference
  • 10 liters Water, cold, for the brine
  • 350 grams sea salt, for the brine
  • 2 kilos ice, for the brine
  • 5 tablespoons sea salt, for the rub
  • 3 tablespoons oregano, for the rub
  • 2 tablespoons thyme, finely chopped, for the rub

Preparation

To prepare the brine, mix the ingredients in a cooler until the salt dissolves. Place the piglet inside for 3 hours. Remove from the brine and dry very well with paper towels.
Prepare your Weber® grill for indirect low fire (250º - 350ºF or 121º - 175ºC) by placing a layer of unlit coal, the wood chips forming a cross and on top of the already ignited coals. Add a tray with water to generate moisture.
Mix all the rub ingredients and reserve. Varnish the piglet with lard and add the rub, completely covering the skin and the inside.
Once the wood chips begin to emit white smoke, place the piglet on the spit over low indirect heat with the ribs up and the skin down.
After the first 2 hours, or until you notice that there are "juices" on the ribs of the piglet, turn the piece so that the ribs are down and the skin is up. Continue roasting, watching the temperature of your grill.
When the piglet reaches an internal temperature of 190ºF, increase the temperature of your broiler at indirect high heat (450º - 550ºF - 232º - 287ºC). This you will achieve by opening the upper and lower vents for a greater oxygen input.
After 15-20 minutes and when the internal temperature of the piglet is 200ºF, remove it from the grill and let stand at room temperature for 20 minutes uncovered. To serve, chop and serve hot.

PRESENTATION

Serve with tortillas and in your taco combine the meat with a little of the crunchy skin. Add your favorite sauce.

TIPS

Make 3 holes in the shape of a triangle in the cheeks paddles, spine and legs, so you avoid that certain parts are burned or burst

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
D Gio Jsca
22/08/2019 13:44:33
Rico
Edmundo Naranjo herrera
03/08/2019 22:45:31
Buenísima muchas gracias
Mareli Morales
10/07/2019 00:46:35
Donde se consigue el lechón?
jesus roque
06/07/2019 14:20:52
Si pudieran subir una foto de cómo acomodar las cosas en el asador para saber bien donde y cómo va el carbón donde la charola con agua donde el lechón sería fantástico pero aún así excelente receta intentaré hacerla

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