Spit-Roasted Suckling Pig with Vegetables

This is a show-stopping, all-day project: a 15-pound suckling pig turning slowly on a spit for 6 hours, basted in herb-infused olive oil until the skin is crackling-crisp and the meat falls off the bone. Served alongside a spread of grilled and blanched vegetables, it’s the centerpiece of a feast that people will talk about for years.

The lime juice rubbed into the skin before roasting serves a double purpose. It tenderizes the surface and adds a bright acidity that cuts through the richness of the pork. Combined with salt, pepper, and chopped marjoram and thyme, it creates a flavor base that penetrates during the long, slow cook.

Whole garlic bulbs threaded onto the skewers alongside the pig roast for the entire 6 hours, turning soft, sweet, and spreadable. By the time you carve, those cloves are mild enough to eat like candy and make a gorgeous garnish scattered across the serving platter.

The basting oil infused with marjoram and thyme is what gives the skin its deep golden color and herbal fragrance. Brush it on regularly throughout the cook to build layers of flavor and keep the exterior from drying out.

The vegetables are kept simple on purpose. Baby eggplant grilled whole, peppers charred and sliced, and zucchini, squash, and green beans blanched then tossed in olive oil and herbs. They play support, not competition, to the pig.

Chef Tips

• Wire the spinal column to the spit securely. A 15-pound pig slipping on the spit mid-cook is a serious problem
• Manage your fire carefully. If the skin blisters, the heat is too high. Slow, even browning is the goal
• Let the pig rest 15 minutes after pulling it off the spit. This redistributes the juices and makes carving easier
• Start the vegetables during the last hour of roasting so everything is ready at the same time

Variations

• Use a Cuban-style mojo marinade (sour orange, garlic, cumin) instead of lime and herbs for a Caribbean take
• Add fingerling potatoes to the blanched vegetable mix for a heartier side spread
• Serve with chimichurri or salsa verde as a condiment for the carved meat