Latin American Marinade for Suckling Pig

Categories: None
Yield: 1 servings

2 lg Heads of garlic; chopped
1/4 c Crushed black peppercorns
1 tb Course; (or kosher) salt
1/3 c Dry white wine
1/3 c Virgin olive oil
1 sm 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 on Oct 01, 1998,

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