This Recipe is brought to you by pepperheadscanada.com

ROAST WHOLE SUCKLING PIG & STUFFING(Alberta)

A traditional recipe popular with early Western Canadian Ranch Houses. It also worked well on the open range to spoil those hard working cowboy appetites.

  1. Make enough stuffing to fill the pig. Use cubed toasted bread moistened with pork stock, season with finely chopped parsley, fine chopped onions and celery, melted butter, salt and pepper, sage and finely chopped saute'ed bacon. Stuffing should be strongly flavoured.
  2. Take a 15-20 pound suckling pig. Clean well. (Don't forget to scrape ears & nostrils well).
  3. Wash pig, changing water several times.
  4. Fill the pig with stuffing, sew the opening shut and place a corn cob in the mouth to keep it open.
  5. Place on a rack in the kneeling position and place rack in a pan and pour some pork stock in the bottom of pan.
  6. Brush melted margarine or butter over the pig and sprinkle with salt, pepper, sage and thyme.
  7. Cook at 325 degrees for 4-5 hours, basting about every 20 minutes.
  8. When the pig is done, remove the corn cob and replace with a shiny red apple and put cherries in the eye sockets.
    For a very festive BBQ, roast your pig in a pit. It will set the mood for your next party

close window