Kunekune “Suckling Pig” Oven Roaster – Sweet & Spicy Rub

 

This preparation was a “suckling pig” sized oven roaster prepared October 2018. I say “suckling pig” because this is a small roaster pig, approximately the size at which a regular farm breed suckling pig would be around weaning. In this case, it was an older Kunekune piglet, about 4 months old. The hanging weight for this roast was 18 lbs. This is about the largest size that could comfortably be done in the oven, unless of course you halved the roaster and did one half in two pans on two oven shelves.

This roaster was brined in my usual brine recipe (Sea salt, bay leaves, fennel, star anise, juniper berries), then liberally salted and peppered and rubbed with my sweet & spicy rub (recipe here).  Skin was scored and the rub worked into the crevices.

This was slow-roasted at 200F for about 6-7 hours, approximately. The final result was a perfectly cooked, tender and falling-apart-at-the-bone oven roaster.

This roaster was enjoyed by folks at an AKPR Sanctioned picnic in October 2018.

Ultra Crispy Slow Roasted Kunekune Pork Shoulder

Originally published on Facebook in August 2018
We are working our way up to doing an oven roaster sized pig, but for now I’m experimenting with a few different recipes and techniques- utilizing a quartered oven roaster weighing about 4.25 lbs.
 
This first recipe was for slow cooked crispy pork shoulder, it roasted all day long at 250 F after being rubbed down on both sides with sea salt and cracked black pepper. Then back into the oven to crisp the skin at 500 F! This is the first time I’ve ever successfully achieved crispy pork skin on a roast, so I am pleased!
 
 
We *may* be able to offer oven roasters this holiday season, also commonly known as “suckling pig”, although our oven roasters will be 4-5 months old. Also known as “Porcelet” or “Maialino”
 
The deep red meat color and marbling is something that comes with age in our pigs. Younger pigs will always have paler meat! It is still incredibly tender, however!