Hog Roast Recipe With Rice and Black Bean Dressing
photo by Mark Adolf
- Ready In:
- 3hrs
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 (15 lb) pig
- 1⁄2 cup garlic
- 1⁄2 cup parsley
- 1⁄4 cup thyme
- 2 tablespoons kosher salt
- 2 tablespoons cracked pepper
- 3 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons cumin powder
- 2 cups onions
- 5 -6 oranges
- 2 -3 lemons
- 2 -3 limes
- 1 cup olive oil
- 3 bay leaves
- 1 1⁄2 cups white wine
directions
- Clean the pig and remove the eye balls.
- Take a sharp knife and make cuts on the pig skin all throughout. This will help in better penetration of the spices and also prevent bursting.
- Sprinkle kosher salt and cracked pepper over the entire pig and pack it tightly inside a garbage pack and place the bag inside the fridge for about 12 hours.
- Use a small yam to keep the pig’s mouth open. Take the pig out and rinse it properly.
- Now take a bowl and mix all the ingredients well. Keep the pig inside in the bag again and pour this marinade from the top.
- Tie tightly and refrigerate again for 12 hours, turning the pig every three hours. Take the pig out and keep the marinade.
- Fill the cavity with the stuffing (recipe later). Tie the cavity with a needle and thread. Use aluminum foil to cover the tail and place the pig on a preheated oven (350 degrees) for about 5 hours, flipping in over every hour.
- After heating the olive oil in a pan, add the onions and celery. Sprinkle salt and pepper. After 2 minutes, add the lean pork pieces.
- Saute for 3-4 minutes and add cumin, parsley and garlic.
- After another minute remove from heat and add the rice and beans. Mix well.
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