HOW TO ROAST A PIG - Spit roast piglet - Spanferkel recipe - Lechon - Crispy skin

whole pig

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more affordable.

rock salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a similar flavor with less processing.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar taste.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor profile.

Take out the bones from the piglet, removing the ribs and backbone.

Chop the spine below the head and before the legs start.

Coat the inside of the piglet with barbecue rub.

Remove the casing from the pork sausage and chop the fennel finely.

Mix the chopped fennel with the pork sausage and pine chopped thyme.

Add pulled pork to the mixture and combine well.

Stuff the piglet with the sausage and pulled pork mixture, ensuring it is filled perfectly.

Puncture holes every inch (or 2.5 cm) to thread butcher's rope through.

Use a skewer to push the butcher's rope through the holes and sew up the piglet tightly.

Place the piglet over indirect heat and cook until it reaches 125°F (50°C).

Oil the outside of the piglet to help crisp the skin evenly.

Turn on the back burner to get a little heat to crisp up the skin for the last bit of cooking.

Check the core temperature of the piglet; it should reach 68°C (150°F).

Ensure the skin is crispy and has a glass-like appearance before carving.

Cooking Techniques

Equipment Needed

Spice Level: