Roast Suckling Pig Recipe Serves 8-10
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1 small whole suckling pig, with skin
10 cloves garlic, peeled and crushed
100g fennel seeds
Sea salt and fresh cracked black pepper
5-6 small dried red chillies, crumbled
Juice of 5 lemons
3 tbsp Cobram extra virgin olive oil
METHOD
1 Preheat the oven to 230°C.
2 Score the pork skin with a small sharp knife with deep cuts at 5mm intervals.
3 Crush the garlic with the fennel seeds. Add sea salt, fresh cracked black pepper and chilli.
4 Massage mixture well into the skin and flesh of the meat.
5 Place pork shoulder on a rack in a roasting tin and roast for 30 minutes or until the skin begins to blister, crackle and brown.
6 Turn the shoulder and pour over half the lemon juice and 2 tbsp of oil.
7 Turn the oven down to 120°C and leave the meat to roast, overnight or all day (from 8 to 24 hours), turning and basting occasionally with lemon juice and if dry, a little oil. The meat will give way and start to fall off the bone when it’s ready.
8 Shred into chunks, making sure everyone has a selection of meat and crackling. Deglaze the roasting pan with extra lemon juice and spoon over.
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