1
Step 1
Check that the pig fits the rotisserie and that the spit is rated for its weight. Pat the pig dry and season generously inside and out with salt and pepper.
Grilled
Whole Roast Pig on a Spit with Citrus and Herb Oil
A festive centrepiece for a crowd. A small pig is filled with apple, onion and citrus, brushed with herb oil and slowly turned over indirect heat until the skin is golden and the meat is succulent.
YOU WILL NEED
Ingredients
- 1 dressed suckling pig, about 25 kg (order from a butcher)
- 3 yellow onions, roughly quartered
- 3 apples, quartered
- 2 oranges, quartered
- 1 lemon, zest and juice
- 1 leek, roughly chopped
- 1 bunch rosemary
- 1 bunch thyme
- 4 garlic cloves
- 200 ml neutral oil
- 2 tbsp Dijon mustard
- 2 tbsp honey
- Salt and black pepper
- Charcoal and suitable smoking wood
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Mix the onion, apple, orange and leek with some of the rosemary and thyme. Loosely fill the cavity and secure with kitchen twine or stainless-steel wire. Fasten the pig firmly to the spit according to the grill manufacturer's instructions.
3
Step 3
Blend the oil, garlic, mustard, honey, lemon and remaining herbs. Cook on the rotisserie over indirect heat, turning steadily. Brush occasionally with the herb oil.
4
Step 4
Allow about 5–6 hours for a 25 kg pig, but use a thermometer as your guide. Check several thick parts and ensure at least 70°C near the bone. Rest for 20–30 minutes before carving.
A DELICIOUS FINISH
What should you serve with it?
Wine
Rioja Reserva or Côtes du Rhône
The pork’s gentle sweetness and herb oil suit a medium-bodied red with ripe fruit and soft spice. Citrus acidity keeps the pairing fresh and lively.
ALCOHOL-FREE OPTION
Apple juice with lemon and fresh rosemary.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.