Roasted 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.
6. For the “chimichurri”: hydrate tomatoes with water, fresh oregano and garlic in a saucepan, and take it to the grill for about 30 minutes.
7. 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.
8. For the potatoes: take the potatoes, add olive oil and sea salt.
9. Wrap in foil and take them to the secondary grate for about one hour, turning them every once in a while.
10. Once ready, scoop out the potato with a spoon. Take the potato pulp on a saucepan, add milk, beat, and finish with nutmeg.
11. Once ready, take the pig out of the fire and crumble the meat with your hands.
12. 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.