Pork Fat Rules

Hey Family! Happy Sunday! So today I am letting you in on one of my favorite recipes ever. If you know me personally then you have to know that I love Bacon! I love a good piece of roasted pork. Today I fired up the grill and slow roasted a 25 pound pig for one of my clients who loves good food as much as I do. This is one version of the recipe that I serve that is pretty universal for any crowd. I like to serve it with a little Jambalaya Rice and Kidney Bean medley but feel free to accompany the dish with your favorite side dish, salads work as well. Feel free to reach out to me with any additional questions or suggestions at info@chefseanandre.com. Thanks again for #eatingwithchefsean 

Live Long and Eat Well! 

Best, 

Chef Sean Andre'

Ingredients:

25 pound pig 

Salt and pepper as needed 

4 cups chopped fresh garlic 

1/2 cup dry oregano and basil 

1/4 cup red pepper flakes 

3 cups white vinegar 

6 peeled garlic cloves 

1/2 cup old bay seasoning 

Juice and zest of 3 lemons 

Juice and zest of 5 oranges 

1 cup Worcestershire sauce 

4 cups olive oil

Preparation

Sprinkle salt, pepper and fresh garlic over the entire pig. Cure the pig for 24 hours under refrigeration. Remove the pig from the refrigerator and rinse thoroughly. Make several slits in the legs of the pig. Stuff whole garlic cloves into each leg. Lightly oil the pig. 

In a large mixing bowl, whisk the juice and zest of the lemons and oranges, old bay, vinegar, red pepper flakes, basil, oregano, Worcestershire and olive oil together. Use this mixture to baste the pig as it cooks. Cook until the pig reaches your desired level of flavor. I suggest a crispy outside and an internal temp of 165 degrees. Serve with Jambalaya Rice and Beans. 

Recipe courtesy of Chef Sean Andre'