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Receta Curing And Marinating The Pig

Name: Curing And Marinating The Pig
Ingredients: 22 lb Whole suckling pig Salt to taste Freshly-grnd black pepper to taste; 6 x Garlic cloves peeled see * Note Juice and zest of 3 lemons Juice and zest of 5 oranges; 1/8 c. Crab boil; 2 c. Steen's cane syrup; 1 c. Worcestershire sauce; 4 c. Extra virgin olive oil

de Global Cookbook

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Ingredientes

22 lb Whole suckling pig Salt to taste Freshly-grnd black pepper to taste
6 x Garlic cloves peeled see * Note Juice and zest of 3 lemons Juice and zest of 5 oranges
1/8 c. Crab boil
2 c. Steen's cane syrup
1 c. Worcestershire sauce
4 c. Extra virgin olive oil

Direcciones

Salt and black pepper the whole pig. Cure the pig for 24 hrs under refrigeration. Remove the pig from the refrigerator and rinse thoroughly. Make several slits in the legs of the pig. Stuff whole garlic cloves into each leg. Lightly oil the pig. Season the entire pig with Essence.
In a large mixing bowl, whisk the juice and zest of the lemons, juice and zest of the orange, crab boil, Steen's, Worcestershsire and extra virgin olive oil together. Place the pig in a heavy garbage bag and pour the marinade over the pig. Tie the bag tightly, pressing all of the air out of the bag. Marinate the pig for 2 days, turning the pig occasionally.
Preheat the oven to 175 degrees. Place the pig in the oven and slow roast for 10 to 12 hrs.