These instructions should be taken as a guideline only.

Suckling pigs are usually a minimum weight of 8kg. Allow at least 1lb/0.45kg of pork per person.

Preparation;

  1. Wash the pig thoroughly inside and out with cold water - dry completely inside and out.
  2. Rub body cavity with salt & pepper and desired seasoning (e.g. thyme, rosemary or garlic etc)

To Barbecue your pig;

  1. Allow 15-20 minutes per lb/33-44 minutes per kg cooking time.
  2. Coals are ready when they glow and are covered in white ash which takes approximately half an hour.
  3. We recommend you check and maintain heat every half hour.
  4. Mount trussed pig on spit rod, insert forks securely in pig and tighten.
  5. Insert meat thermometer in heaviest part of hind quarter.
  6. Attach spit to unit & turn on motor.
  7. Barbeque pig over a medium heat of 150oC to 190oC.
  8. When pierced with a knife, juices should run a clear yellow.
  9. Reduce the heat around the head towards the end of cooking.
  10. If some parts (e.g ears) cook before the rest, cover with tin foil.
  11. Baste during the last half hour to bronze & crisp skin.

Carving;

  1. Separate the shoulders from the body then remove the legs.
  2. Cut along the backbone to remove chops from the rib & loin area.
  3. Everyone should have a piece of skin to chew on (it should crackle)