Suckling
Pig
Comments:
Any holiday or festive occasion can bring out the adventursome side in all of us. So it is we present a suckling pig for the honor. Our recipe calls for a 12lb (6kg) pig - adjust accordingly.
First, we see no need to score the skin.
Second, temperature can range from 250 to 350 F. at around 25 minutes per lb. It is done when the temperature in the thickest part of the ham registers 160 degrees. Don't oversmoke or overcook. Remember to always use your meat thermometer when deciding that the little piggie is done.
Contributed by:
Smoky
Gather the following:
 1/2 lb butter or fresh lard
2 Tbsp. salt
1 Tbsp. onion powder
1 Tbsp. garlic powder
2 tsp. rosemary - fresh is better
1 tsp. ground sage or 4 sage leaves
1 tsp. fresh ground black pepper.
1 bunch green onions (scallions)
2 apples, quartered
Melt butter and add all seasonings except green onions. Saute for 2 minutes then allow to cool. Rub the the cavity with the butter mixture and insert the apples and onions.
Place a small stick/block in the mouth and, after cooking, replace with a suitable fruit. You may need to cover the ears, snout and tail with foil or cheese cloth at some point to keep it from burning.
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