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Title: Spit-Roasted Suckling Pig w/Vegetables
Categories: Pork, Vegetables, Citrus, Herbs, Bbq
Yield: 8 Servings

15 lb Suckling pig
2 Heads garlic; whole
1 c Lime juice
1 bn Marjoram; chopped
1 bn Thyme; chopped
Salt & pepper
1/2 c Olive oil
Mixed vegetables; sweet
- peppers of varying colors
- baby eggplant, zucchini,
- summer squash, green beans

Rub the pig with lime juice, salt, pepper, and chopped
herbs. Put the spit through the pig, attaching the spinal
column to the spit with some wire to prevent the pig from
slipping.

Skewer in place. (Put a whole bulb of garlic on each end
of skewer before sticking into the pig.)

Roast the pig, browning the skin gradually. If the skin
starts to blister, decrease the fire's heat.

While the pig is cooking, baste it with olive oil flavored
with marjoram and thyme. Cook for about 6 hours, then take
the pig off the spit and let it sit for 15 minutes.

Carve and place the meat on a serving plate.

Bake the eggplant on a grill until it's tender. Grill the
peppers, then seed and slice them when tender. In salted
water, blanch the zucchini, squash, and green beans. Toss
all of the vegetables in olive oil, chopped herbs, salt
and pepper.

Add vegetables to the serving plate and garnish with
garlic clove halves from the skewers. The garlic will be
very mild and tasty roasted in this way.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

From: http://www.recipesource.com

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