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Ingredientes
- 1 x Pig, suckling (@ 15 lbs)
- Â Â Garlic, cloves, whole
- 1 c. Juice, lime
- 1 bn Marjoram, minced
- 1 bn Thyme, minced
- Â Â Salt (to taste)
- Â Â Pepper (to taste)
- 1/2 c. Oil, olive
- Â Â Vegetables, mixed **
Direcciones
- ** Bell peppers, (of varying colors), baby eggplant, zucchini, summer squash, fresh green beans.
- Rub the pig with lime juice, salt, pepper, and minced herbs. Put the spit through the pig, attaching the spinal column to the spit with some wire to prevent the pig from slipping.
- Skewer in place. (Put a whole bulb of garlic on each skewer before sticking them into the pig.)
- Roast the pig, browning the skin gradually. If the skin starts to blister, decrease the fire's heat.
- While the pig is cooking, baste it with extra virgin olive oil flavored with marjoram and thyme. Cook for about 6 hrs, then take the pig off the spit and let it sit for 15 min.
- Carve and place the meat on a serving plate.
- Bake the eggplant on a grill till it's tender. Grill the peppers, then seed and slice them when tender. In salted water, blanch the zucchini, squash, and green beans. Toss all of the vegetables in extra virgin olive oil, minced herbs, salt and pepper. Add in vegetables to the serving plate and garnish with garlic clove halves from the skewers. (The garlic will be very mild and tasty roasted in this way.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 8 servings | |
| Calories 188 | |
| Calories from Fat 128 | 68% |
| Total Fat 14.54g | 18% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 210mg | 6% |
| Total Carbs 15.45g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 4.74g | 3% |
| Protein 2.3g | 4% |
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