Steven Raichlen's Barbecue! Bible


Smoked Suckling Pig, Vinegar Slaw and Vinegar Sauce

Recipe by Steven Raichlen

Photo credit: Richard Dallett


  • Yield: Serves 8 to 10
  • Method: Hot-smoking
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  • 1 suckling pig, about 20 pounds, cleaned, rinsed, and dried
  • Extra virgin olive oil
  • Coarse salt (kosher or sea) and coarse freshly ground black pepper
  • 10 hamburger buns, buttered and grilled for serving (optional)

Step 1: Oil the pig inside and out with the olive oil and season generously with salt and pepper.

Step 2: Set up your smoker according to the manufacturer’s instructions and preheat to 325 degrees F.

Step 3: Smoke the pig, belly side down, until the internal temperature in the hams is about 195 degrees F. This will take 3 to 4 hours. Transfer the pig to a large cutting board or platter and let it rest for 20 minutes. Remove the skin and deep fry in hot oil it to make cracklings, if desired. Carve the meat and serve on buttered and grilled hamburger buns, if desired.

Tips:

You can serve the pig as is, but I like to chop the meat, sauce it with Vinegar Sauce, and serve it with Vinegar Slaw.