Recipe courtesy of Richard Visconte
Chilean Suckling Pig BBQ
Total:
5 hr 45 min
Active:
45 min
Yield:
10 to 15 servings
Level:
Intermediate
Total:
5 hr 45 min
Active:
45 min
Yield:
10 to 15 servings
Level:
Intermediate

Ingredients

  • 1 (15 to 20 pound suckling pig
  • 8 cups Marinade, recipe follows
Marinade:
  • 3 cups vegetable oil
  • 4 1/2 cups dry white wine (recommended: Chilean Sauvignon Blanc)
  • 1 1/2 cups chopped onions or scallions
  • 3/4 cup minced fresh Italian parsley leaves
  • 3 teaspoons chopped garlic
  • 6 teaspoons dried thyme
  • 6 teaspoons dried oregano
  • 3 teaspoons black pepper
  • 3 teaspoons ground cumin
  • 6 teaspoons salt

Directions

Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill. Marinate the pig for 2 hours before placing it over the coals.

Prepare the barbecue pit with coals. The coals are ready when they glow and are covered with a white ash. 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.

To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals. You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away. If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot.

Remove the pig from the marinade. Place the pig rib cage facing down towards the coals and cook for about 2 1/2 hours. Do not leave the fire unattended. 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. Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig.

Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine.

Marinade:

Mix all ingredients together in a bowl. This marinade can be prepared a day in advance.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

BBQ Recipes

IDEAS YOU'LL LOVE

Roast Suckling Pig

Recipe courtesy of No Author

Roasted Suckling Pig with Mushroom Stew

Recipe courtesy of Chuck Hughes

Oven Roasted Suckling Pig, German Style

Recipe courtesy of Tamara Reynolds

Chilean Salsa for BBQ: Pebre

Recipe courtesy of Richard Visconte

Rugby BBQ Pig

Jerked Whole Boar/Pig

Recipe courtesy of Clarissa Dickson Wright

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c