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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Roast Suckling Pig
 Categories: Pork, Fruits, Herbs
      Yield: 11 servings
 
     20 lb Suckling pig
     20 cl Garlic; peeled
    1/2 c  Oil
           Coarse salt
      1 sm Potato
      1 sm Apple
      1 bn (ea)(lavish) fresh rosemary,
           - sage & bay leaves; (still
           - on the branch if you can
           - manage it), as garnish
 
  Set oven @ 300oF/150oC.
  
  PREPARE THE PIG: Wash it, including the cavity, under
  cold running water, and towel-dry thoroughly, the way
  you would dry a small child after a bath - ears,
  armpits, chest cavity, face, legs, backs of knees.
  
  Sometimes there are imperfections remaining after the
  slaughtering and processing of the animal. Use dish
  towels or sturdy paper towels to rub away any dark spots
  on the ears, any little bit of remaining bristles around
  the mouth. Like that yellow, papery flaking skin you
  sometimes find on chickens, which can be peeled off to
  reveal tender, fresh skin underneath, a similar bit of
  crud can remain on pigs' chins and under their belly
  flaps. Clean this little cutie as if you were detailing
  your car! The purple U.S.D.A. stamp, however, is
  indelible. But not inedible.
  
  Piquer the pig with all 20 garlic cloves, making deep
  incisions all over with a thin filleting knife and
  shoving the cloves into each pocket; include the cheeks
  and the neck and the rump and the thighs and the loin
  down the back and the front shoulders, all areas of the
  small creature that have enough flesh to be able to
  receive a clove of garlic. (Sometimes I find I have to
  slice the larger cloves of garlic in half to get them to
  slide into the incision.)
  
  Rub the entire pig in oil exactly as you would apply
  suntan oil to a sunbathing goddess of another era, when
  people still were ignorant of the harmful effects of the
  sun. Massage and rub and get the whole creature slick
  and glistening. I do this directly in a very large
  roasting pan.
  
  Wash and dry your hands. Take large pinches of kosher
  salt, and raising your arm high above the pig, rain down
  the salt in an even, light dusting all over. You can
  start with the pig on its back and get the cavity and
  the crotch, and then turn it over and get the back and
  the head and flanks. Or vice versa. But in the end, the
  whole animal is salted evenly and lightly, snout to
  tail.
  
  Arrange the pig in the roasting pan, spine up, rear legs
  tucked under, with feet pointing toward its ears and its
  two front legs out ahead in front. Sometimes the pig
  needs a sharp, sturdy, confident chiropractic crack on
  its arching spine, just to settle it in comfortably to
  the roasting pan, so it won't list to one side or topple
  over.
  
  Put the potato deep into its mouth, and place in the
  oven, on the bottom rack, and roast slowly for about 4
  to 5 hours, depending on the size of your pig. (Plan 15
  minutes of roasting time per pound of pig; for a
  20-pounder, you'll need about 5 hours total cooking
  time.) Add a little water to the roasting pan along the
  way if you see the juices are in danger of scorching,
  and loosely tent the animal with aluminum foil in
  vulnerable spots - ears, snout, arc of back - if you see
  them burning. For the last half-hour, raise the oven
  temperature to 450oF/232oC, and cook until the skin gets
  crisp and even blistered, checking every 10 minutes.
  
  Tap on it with your knuckle to hear a kind of hollow
  sound, letting you know the skin has inflated and
  separated from the interior flesh; observe splitting of
  the skin at knuckles - all good signs the pig is done.
  Or use a meat thermometer inserted deep in the neck; the
  pig is ready at 160oF/71oC. Let rest 45 minutes before
  serving.
  
  Remove the potato, and replace it with the apple.
  
  Transfer the pig to a large platter; nestle big bouquets
  of herbs around the pig as garnish. Save pan juices, and
  use for napping over the pulled meat when serving.
  
  By Gabrielle Hamilton
  
  Yield: 10 to 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The Road to Enlightenemnt is long & difficult so bring lots of snacks.
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