Cochinillo Asado: Spanish Roast Suckling Pig

Name: Cochinillo Asado: Spanish Roast Suckling Pig
Prep time: 15 min
Cook time: 160 min
Total time: 175 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 6-pound suckling pig; Salt, to taste; Freshly ground black pepper, to taste; 1/2 cup Spanish olive oil; 1/2 cup (4 ounces) butter; 2 medium carrots; 1 medium yellow onion; 2 cups water

A traditional Spanish roast suckling pig dish that is easy to prepare despite its challenging perception.

⭐ 3.7 (95 reviews) Prep: 15 minCook: 160 minTotal: 175 minYields: 6 servings

Category Tags:

Entree

Cuisine Tags:

Spanish

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Instructions

Preheat the oven to 425 F.
Season the piglet with salt and pepper, then wrap its ears with aluminum foil.
Place the piglet in a large roasting pan, coating it with olive oil and butter.
Roast for 2.5 hours, basting frequently with pan drippings.
About 10 minutes before the piglet is done, add peeled and chopped carrots and onion to the pan.
Remove the piglet when its internal temperature reaches 145 F; remove foil and let it rest for at least 10 minutes.
While the piglet rests, pour pan juices into a saucepan over medium heat, adding the cooked carrots and onion.
Skim fat from the simmering juices, then add water and boil to thicken the gravy.
Strain the gravy.
Serve the piglet with warm gravy and preferred side dishes.