Recipe: Aloha Grill Roasted Pig

Denise, This recipe is from Weber's Big Book of Grilling. I wasn't successful finding a recipe for a spit-roasted pig for you. This, at least, is done on a grill rather than in an oven. Let us know whether you make lamb or pig and how it turned out. It should be a great cooking adventure:-)!!

"This island-style method for a pig roast has been updated for the backyard grill. Order the dressed-out pig from your butcher several days ahead. Serve with island drinks and grilled pineapple."

1 oven-ready suckling pig, 12 to 15 lbs.

For the marinade:
1/2 c. soy sauce
1/3 c. vegetable oil
1/4 c. dry sherry
1/4 c. firmly packed light brown sugar
1 1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 large clove garlic, crushed

Bread Stuffing for Pork (recipe follows)
Vegetable oil
1 Fresh lime
Ti or Galax leaves, washed and dried
Fresh in-season fruits

Wash pig under cold running water. Pat dry inside and out with paper towels.

To make marinade: In a large bowl, combine marinade ingredients and allow to stand at room temperature for about 1/2 hour.

Brush 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 stuff with bread stuffing for pork. 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 withaluminum 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 below where the pig will cook. Place pig, belly side down, front feet forward, on the grate over Indirect Low heat. Brush pig with marinade. Grill until the internal temperature of the pig reaches 170 degrees F and the juices run clear, about 25 minutes per pound. Remove the foil 1 houe beforethe 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 ti leaves. Garnish with fruits and serve.

Makes 8 to 10 servings

Bread Stuffing for Pork

4 c. 1/4 inch cubed soft white bread (about 8 slices)
3 c. crumbled, unsweetened cornbread
1/2 c. unsalted butter
1/2 c. coarsely chopped onion
1/2 c. finely diced celery
2 eggs, beaten
1 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/2 c. pineapple
1/2 lb. macadamia nuts

In a large bowl, combine the breadcrumbs and cornbread. Set aside. In a large saute pan over medium-high heat, melt the butter. Add the onion and celery and cook, stirring occasionally until the onion is translucent, 4 to 5 minutes. Add to the bread mixture and toss lightly. Add eggs, salt and pepper. Toss until well mixed. Cool to room temperature. Add the pineapple and macadamia nuts.

To prevent bacterial growth, don't pack stuffing into the pig too tightly, and only stuff the meat just before placing it on the grill. The stuffing is done when an instant read thermometer inserted into the center registers 165 degrees F.

Alternatively, put the stuffing in a heavy-duty aluminum baking pan. Cover with aluminum foil and grill over Low-Indirect heat (or in the oven at 350 degrees F) for 30 to 35 minutes until the internal temperature reaches 165 degrees F in the center. Note: For a crispy top, take off the foil and grill or bake for 10 minutes more.