Gunpowder-Spiced Suckling Pig with Pineapple Salsa

local_grocery_store Ingredients

• 1 suckling pig, 15-20 lbs, cleaned and dressed
• 1 cup gunpowder spice paste, see recipe below
• 1 pineapple, peeled, cored, and diced
• 1 red bell pepper, seeded and diced

restaurant_menu Method

1. 1.Preheat oven to 325°F. Rub the gunpowder spice paste all over the suckling pig, making sure to get into all the nooks and crannies.
2. 2.Roast the suckling pig for 4-5 hours, or until the internal temperature reaches 165°F.
3. 3.While the suckling pig is roasting, prepare the pineapple salsa by mixing together the diced pineapple and red bell pepper.
4. 4.Once the suckling pig is done, let it rest for 20-30 minutes before carving and serving with the pineapple salsa.

lightbulb_outline Tips

• chevron_rightIf you can't find a suckling pig, you can use a larger pig and adjust the cooking time accordingly. Make sure to use food-safe gunpowder spices or make your own blend. You can add more or less spice depending on your preference.