8 - Suckling Pig

One suckling pig (8.8 lbs/4 kg)

For the brine

3 lts water
0.05 lts wine vinegar
0.06 lbs/30 grs salt
1 thyme branch
1 rosemary branch
0.04 lbs/20 grs oregano
1/2 garlic head

For the stuffed potatoes

2.20 lbs/1 kg potatoes
2.20ls/1 kg potatoes
0.002lbs/1 gr nutmeg

For the “chimichurri”

1 handful of dried tomatoes
1 handful of parsley
0.02lbs/10 grs green onion
10 ml olive oil
5 ml balsamic vinegar
pinch of sea salt
1 red pepper
1 tbsp smoked paprika

1- For the brine: mix the water, salt, wine vinegar, garlic,
thyme and rosemary.
2- Place the suckling pig with the skin down and, with a
knife, make a pocket on each leg thigh.
3- Place one garlic clove inside each pocket.
4- Cover the suckling pig with the brine on both sides,
ribs and skin.
5- Take the suckling pig over the grill with the ribs down.
Let it cook, with the grill door closed, for about 2 hours
on low heat. After 2 hours cooking, turn it and let it cook
on the skin side for 3 hours.
8- For the “chimichurri”: hydrate tomatoes with water,
fresh oregano and garlic in a saucepan, and take it to the
grill for about 30 minutes.
9- Burn red pepper over the fire. Then clean and peel it.
Chop it and place it in a mortar, together with hydrated
and chopped tomatoes, green onion, one handful of
parsley, smoked paprika, sea salt, balsamic vinegar and
olive oil.
10- For the potatoes: take the potatoes, add olive oil
and sea salt.
11 - Wrap in foil and take them to the secondary grate
for about one hour, turning them every once in a while.
12 - Once ready, scoop out the potato with a spoon.
Take the potato pulp on a saucepan, add milk, beat, and
finish with nutmeg.
13 -Once ready, take the pig out of the fire and crumble
the meat with your hands.
13 - Stuff the skin potatoes with puree, pig meat,
“chimichurri”, and finish with sea salt and olive oil. You
may also add crunchy pig skin on top.