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Latin American Marinade For Suckling Pig


2 large head garlic; chopped
1/4 cup crushed black peppercorns
1 tablespoon course; (or kosher) salt
1/3 cup dry white wine
1/3 cup virgin olive oil
1 small bunc cilantro; stemmed and choped

Combine all ingredients in food processor. Process by pulsing, until a medium-course paste. Spread half the marinade over pig. Rub remaining marinade in cavity. Marinate can be refrigerated for 12 to 24 hours. I've personally not done this small a pig so your time cooking is much shorter. I have a rotiserie in my smoker so that would be my method of cooking this suckulent little pig. But if you don't you can cook it in a hole in the ground to an above groun pit, a large smoker or grill. They also talk of a China Box which is basically a wooden box lined with stainless steel.It contains a pan and an elevated grill. Its kept off the ground with legs.To cook in a China Box, the meat is placed in the box, which then is covered with a stainless steel lid. Hot charcoal is placed on top of the lid. Now don't that sound fun, hope this helps and ya might check out the faq on whole hog. MC Formatted by Kurt Lucas Submitted to the BBQ Mailing List by Don Havranek on Oct 01, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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