Latin american marinade for suckling pig

Yield: 1 servings

Measure Ingredient
2 larges Heads of garlic; chopped
¼ cup Crushed black peppercorns
1 tablespoon Course; (or kosher) salt
⅓ cup Dry white wine
⅓ cup Virgin olive oil
1 small Bunch cilantro; stemmed and choped

Here's a couple suckling pig reciepes from On The Grill magazine june issue:

by: Anya von Bremzen

Combine all ingredients in food processor. Process by pulsing, until a medium-course paste. Spread half the marinade over pig. Rub remaining marinade in cavity. Marinate can be refrigerated for 12 to 24 hours.

Posted to bbq-digest by Don Havranek <phl3426@...> on Oct 01, 1998, converted by MM_Buster v2.0l.

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