Roasted Suckling Pig

  • prep time20 min
  • total time 170 min
  • serves 6-8

One must try Chuck Hughes' glazed and golden roasted suckling pig. It is juicy, delicious and truly a feast for all your senses.

39 Ratings
Directions for: Roasted Suckling Pig


Suckling Pig

1 - 8 pounds suckling pig, cut in pieces (4.2 kg)*

4 clove of garlic, peeled

6 sprig of rosemary, minced

4 sprig of thyme, minced

2 Tbsp of sea salt (30 ml)

1 Tbsp peppercorns (15 ml)

¼ cup olive oil (60 ml)

4 shallots, halved

2 heads garlic unpeeled, halved

2 cup water (500 ml)


1 lb(s) rapini, blanched (450 g)

3 Tbsp butter (45 ml)

Salt and pepper


Suckling Pig

1. Heat the oven to 425 F (220 C).

2. Mash together the garlic, rosemary, thyme, salt and peppercorns with a mortar and pestle or using a food processor. Slowly add the olive oil to make a paste. Score the pigskin and rub with herb mixture making sure to get inside the skin.

3. Place the pieces of meat in a large roasting pan. Add shallots, garlic heads and water to the pan. Cover with aluminum foil.

4. Roast the suckling pig for about 2 1/2 hours. Remove the aluminum foil during the last half hour basting often with the pan drippings until the skin gets crispy and golden brown.

5. *Cook's note: Ask your butcher to cut the suckling pig for you.


1. In a pan, sauté the rapini in butter. Season with salt and pepper. Keep warm.

See more: Pork, Main, Roast, Dinner, Fall, Winter


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