kind of the same,,,they have to be young enough to still be a suckling pig, once they are weaned the meat changes, it loses some of the sweetness....ate this twice before but it was years ago, and it would be impossible to ask those people how they did it......and hey if I want a typical pig roast I would have to do that outside, doing it this way it still fits in my oven, and makes a great presentation on a platter
I found this rather interesting, and making want to give a try
I thought about that, but not sure I could get the skin to crisp up without the hassle of taking it out of the bag and putting back in the oven..
right now I am thinking about just stuffing the cavity with apples and onions......thinking I will have to put something in there so it does not cave during cooking
OK... wow.... I hope DH doesn't see this or he's gonna try to sneak a pig or two into one of the sheds! LOL
The cooking link looks awesome! Did you read the comments below? Some mention of the aromatics there. Personally, I think I would go with apples and whole baby potatoes with some chives and sage, maybe a little rosemary also. I have a recipe for apple and sage pork I do in the cast iron skillet that would make an awesome stuffing I think if baby potatoes were used in the place of the pork pieces it was normally cooked with.
When I use the cooking bags for turkey or chicken I just pull out the rack a bit and use my kitchen scissors and cut the exposed bag off of the bird for the last half hour or so to allow it to crisp. I don't worry about the other half of the bag under the bird, I just remove it when we move the bird to the carving plate.