Spit-roasted Suckling Pig with Santa Fe Baby Garden Vegetables
Quite a feast: spit-roasted pork with grilled, herbed vegetables. This is one for the barbecue pit, as the pig cooks on a spit. Since it takes about 6 hours to cook, it makes a wonderful center of attention for a get-together.
- Baby Pig - 1, about 15 pounds, cleaned and dressed
- Lime Juice - 1 cup lime juice 1 bun
- Marjoram - 1 bunch, chopped
- Thyme - 1 bunch, chopped
- Salt and freshly ground pepper
- Whole garlic cloves
- Olive Oil - 1/2 cup
- Olive Oil - 1/4 cup
- Baby Eggplants - 6 to 8, blanched
- Bell peppers - 2, any color combination, blanched
- Baby Zucchini - 6 to 8, blanched
- Baby Summer Squash - 6 to 8, blanched
- Green Beans - 1/2 pound, stemmed and blanched
- Marjoram - 1 sprig, chopped
- Thyme - 1 sprig, chopped
Rub the pig inside and out with lime juice, salt, pepper, and chopped herbs. Run a spit through the pig, attaching the spinal column to the pig with some wire to keep the pig from slipping. Skewer in place, putting a whole clove of garlic on each skewer before sticking into the pig. Roast the pig over an open wood or charcoal fire, turning it on the spit and browning the skin gradually. If the skin starts to blister, reduce the heat of the fire by removing coals. While the pig is cooking, baste it with olive oil flavored with marjoram and thyme; you can use the herbs as a brush to apply the oil. Cook slowly for about 6 hours, then take the pig off the spit and let rest for 15 minutes.
Rub the eggplant with olive oil and roast on the grill until tender, 20 to 30 minutes depending on size. Rub the peppers with olive oil and grill until tender, 6 to 8 minutes. Seed and slice into bite-sized pieces. Toss the grilled eggplant and pepper pieces with the remaining vegetables, seasoning them with a little olive oil and the chopped herbs.
To serve: Carve the pig and place the meat on serving platters. Add the vegetables to the platters and add the roasted garlic cloves from the skewers.