Cochinillo Asado- Roasted Suckling Pig


  • 6 lbs suckling pig (can be ordered in advanced from a good butcher or online)
  • 1/2 cup extra virgin olive oil
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 cup unsalted butter
  • 2 carrots
  • 1 Spanish onion
  • 1 tbs thyme
  • 1 tbs rosemary
  • 1 tbs garlic powder
In order to be a suckling pig the pig must not be any older than 1 month old and weigh no more than 8 lbs. This recipe was perfected at “Botin“in Spain which happens to be the oldest restaurant in the World.


  • Season pig with salt and pepper, rosemary, thyme and garlic powder on the inside and out.
  • Wrap the ears in aluminium foil the prevent burning.
  • Place the pig in a large roasting pan and baste with butter and olive oil inside and out.
  • Place in the oven and roast, basting often with the pan drippings. About 2 to 3 hours or until internal temperature reaches 160 degrees.
  • Halfway through cooking add the carrots, potatoes and onion to the roasting pan and remove the foil from the ears.
  • Remove the piglet from oven, check  the meat and make sure the juices run clear, and the skin is crispy
  • Place pig on a platter and serve.
  • With each portion serve some of the crispy skin.
  • The eyeballs and brains are especially good served atop crusty bread.

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