Serves: 8
Total Calories: 221
Wash the pig under cold running water. Pat dry, inside and out with paper towels.
TO MAKE THE MARINADE: In a large bowl combine the marinade ingredients and allow to stand at room temperature for about 1/2 hour.
Brush the pig cavity with the marinade. Refrigerate the pig and remaining marinade until ready to stuff and roast.
TO PREPARE THE PIG: Brush the cavity with the marinade again. Loosely fill with the bread stuffing for pork. (Put together using the pork variation of "Perfect Partner Bread Stuffing" found in the poultry section). Skewer the cavity shut and lace the skewers together with heavy white cotton cord. Stuff a small block of wood in the mouth to keep it open during grilling. Cover the ears, tail, and snout with aluminum foil. Skewer the back feet under the pig. Prick the skin with a large needle in several places behind the head.
Generously brush the underside of the pig with vegetable oil. Place a heavy metal drip pan filled with 2 cups water on the charcoal grate or on the Flavorizer bars below where the pig will cook. Place the pig belly side down, front feet forward, on the grate over Indirect Low heat. Brush the pig with the marinade. Grill until the internal temperature of the thigh reaches 170°F and the juices run clear, about 25 minutes per pound. Remove the foil 1 hour before the end of grilling time. Allow the pig to rest about 30 minutes before carving.
Remove the skewers and string. Transfer the stuffing to a serving bowl. Substitute the block of wood with the fresh lime. Place the pig on a board lined with galax leaves, garnish with fruits, and serve.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Aloha Grill-Roasted Pig recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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