Discover how to make a succulent roast pig, ideal for festive gatherings and special occasions. This recipe guides you through the process of roasting a whole pig over an open fire, ensuring a crispy exterior and juicy interior. Perfect for impressing your guests at celebrations or family feasts. Get tips on preparation, seasoning, and cooking to achieve a mouthwatering result.

Ingredients:

- 1 whole pig (about 50-70 lbs)

- 1/2 cup olive oil

- 1/4 cup garlic, minced

- 1/4 cup fresh rosemary, chopped

- 1/4 cup fresh thyme, chopped

- 1/4 cup fresh sage, chopped

- 2 tablespoons paprika

- 2 tablespoons salt

- 1 tablespoon black pepper

- 1 cup white wine

- 1 cup chicken broth

- 1 lemon, cut into wedges

Preparation:

Preheat the Grill: Prepare your grill or fire pit for indirect cooking. If using a charcoal grill, set up a two-zone fire with coals on one side and a space for the pig on the other. 

Prepare the Pig: Clean the pig thoroughly, removing any excess fat and insides. Pat dry with paper towels. 

Season the Pig: In a bowl, mix the olive oil, minced garlic, rosemary, thyme, sage, paprika, salt, and pepper. Rub this mixture all over the pig, making sure to get into all the nooks and crannies. 

Prepare for Roasting: If using a rotisserie, skewer the pig and secure it with ties or hooks. If roasting directly on the grill, place the pig on a rack or a sturdy roasting pan.

Roast the Pig: Place the pig on the cooler side of the grill or fire pit. Cover and cook slowly, turning occasionally for even cooking. Roast for approximately 8-12 hours, depending on the size of the pig and the heat of your fire. 

Baste and Monitor: During cooking, baste the pig with a mixture of white wine and chicken broth every hour to keep it moist. Use a meat thermometer to check the internal temperature, which should reach 160°F (71°C) in the thickest part of the meat.

Rest and Serve: Once cooked, remove the pig from the grill and let it rest for 20-30 minutes before carving. Serve with lemon wedges and enjoy your perfectly roasted pig!

Nutritional values

Whole Pig (about 50-70 lbs, raw)

 - Calories: About 250 kcal

 - Carbohydrates: 0 grams

 - Protein: 25 grams

 - Fat: 20 grams (varies by cut, with higher fat in some areas)

Benefits:

 - Pork is a rich source of high-quality protein, which is essential for muscle growth and repair. It also provides vitamins and minerals such as B vitamins (particularly B12), zinc, and iron. The fat content varies, so lean cuts can be a good source of healthy fats and energy.

Olive Oil (1/2 cup)

 - Calories: About 960 kcal

 - Carbohydrates: 0 grams

 - Protein: 0 grams

 - Fat: 112 grams (mostly monounsaturated fat)

Benefits:

 - Olive oil is high in monounsaturated fats, which are beneficial for heart health. It also contains antioxidants like vitamin E and has anti-inflammatory properties. It adds richness and helps in cooking and marinating.

Garlic (1/4 cup, minced)

 - Calories: About 35 kcal

 - Carbohydrates: 8 grams

 - Protein: 1.5 grams

 - Fat: 0 grams

Benefits:

 - Garlic has antimicrobial properties and contains compounds like allicin that may help lower blood pressure and improve cardiovascular health. It adds flavor and can aid digestion.

Fresh Rosemary (1/4 cup, chopped)

 - Calories: About 6 kcal

 - Carbohydrates: 1 gram

 - Protein: 0.1 grams

 - Fat: 0 grams

Benefits:

 - Rosemary is rich in antioxidants and anti-inflammatory compounds. It also has potential benefits for cognitive health and digestion. It adds a fragrant flavor to dishes.

Fresh Thyme (1/4 cup, chopped)

 - Calories: About 6 kcal

 - Carbohydrates: 1 gram

 - Protein: 0.2 grams

 - Fat: 0 grams

Benefits:

 - Thyme has antimicrobial properties and is a good source of vitamins C and A. It also contains antioxidants and can aid in respiratory health and digestion.

Fresh Sage (1/4 cup, chopped)

 - Calories: About 8 kcal

 - Carbohydrates: 1 gram

 - Protein: 0.3 grams

 - Fat: 0.3 grams

Benefits:

 - Sage has antioxidant and anti-inflammatory properties. It can aid in digestion and improve cognitive function. It adds a savory flavor to dishes.

Paprika (2 tablespoons)

 - Calories: About 12 kcal

 - Carbohydrates: 2 grams

 - Protein: 0.6 grams

 - Fat: 0.6 grams

Benefits:

 - Paprika adds color and flavor to dishes. It is rich in antioxidants such as vitamin A and carotenoids, which support overall health and may have anti-inflammatory effects.

Salt (2 tablespoons)

 - Sodium: About 5,000 mg

Benefits:

 - Salt is essential for maintaining fluid balance and proper nerve function, but should be used in moderation to avoid excessive sodium intake.

Black Pepper (1 tablespoon)

 - Calories: About 16 kcal

 - Carbohydrates: 4 grams

 - Protein: 0.5 grams

 - Fat: 0 grams

Benefits:

 - Black pepper adds flavor and contains piperine, which may aid in digestion and have antioxidant properties.

White Wine (1 cup)

 - Calories: About 120 kcal

 - Carbohydrates: 4 grams

 - Protein: 0 grams

 - Fat: 0 grams

Benefits:

 - White wine adds flavor and can help tenderize meat. It also contains antioxidants, though alcohol should be consumed in moderation.

Chicken Broth (1 cup)

 - Calories: About 15-30 kcal (depending on the brand)

 - Carbohydrates: 1 gram

 - Protein: 1 gram

 - Fat: 0 grams

Benefits:

 - Chicken broth adds flavor and helps in cooking. It can be a source of some minerals and helps in keeping the meat moist.

Lemon (1, cut into wedges)

 - Calories: About 17 kcal

 - Carbohydrates: 5 grams

 - Protein: 0.6 grams

 - Fat: 0 grams

Benefits:

 - Lemons are rich in vitamin C, which supports immune function and skin health. The acidity helps balance flavors and tenderizes meat.

These ingredients combine to create a flavorful, well-seasoned dish with a variety of nutritional benefits, from high-quality protein and essential vitamins to antioxidants and healthy fats.