Prep Time:  15 mins
Cook Time:  120 mins
Total Time:  135 mins
Servings:  12

In this recipe video, we roast a whole suckling pig on the rotisserie of the Blaze Professional LUX Gas Grill! We were inspired by the Louisiana tradition of roasting a Cochon De Lait & wanted to figure out a way to adapt it to something you can do in your outdoor kitchen.


Ingredients for Pig

  • Whole Suckling Pig (around 21 Lbs)

Ingredients for Brine

  • 17 quarts ice water (or enough to fully cover & chill big while brining
  • 5 ½ cups kosher salt
  • 2 cups granulated sugar
  • 17 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 15 leaves fresh sage
  • 17 cloves diced garlic
  • 2.5 tsp red pepper flakes
  • 4 lemons, sliced
  • 1 orange, sliced
  • 5 inch piece of ginger, sliced
  • 4 bay leaves
  • 34 whole black peppercorns

Ingredients for Dry Rub

  • Kosher Salt To Taste
  • Creole Seasoning Blend (enough to coat inside of pig)

Ingredients for Creole Seasoning Blend

  • 1/4 cup roasted garlic powder
  • 2 Tbsp onion powder
  • 1/4 cup dry basil
  • 2 Tbsp Dry Thyme
  • 1 Tbsp Cayenne Pepper
  • 3 Tbsp Paprika
  • 2 Tbsp Dry Rubbed Sage
  • 1 Tbsp Dry Lemon Peel

Ingredients for Drip Pan

  • 32 oz Beef Broth
  • 1 bottle Cabernet Sauvignon
  • 4 rosemary sprigs
  • 2 sprigs fresh sage
  • ¼ cup rendered bacon fat
  • Kosher salt to taste
  • Black pepper to taste
  • 4 grilled carrots
  • 3 grilled sweet potatoes
  • 8 grilled red potatoes
  • 3 grilled bell peppers
  • 6 stalks grilled celery
  • 3 grilled yellow onions

Ingredients for Basting

  • 3/4 cup rendered bacon fat

Equipment for Trussing

  • Kitchen twine
  • Large needle
  • Stainless steel U bolt & wire clamp

Items You'll Need


Instructions for Roast Pig

  1. In a pot over medium heat, stir in salt & sugar until completely dissolved.
  2. Add remaining brine ingredients, cover & allow to steep for at least 20 minutes.
  3. Add a layer of ice to an ice chest large enough to soak pig in brine.
  4. Pour brine over ice to cool before adding pig.
  5. Pouring finished brine over a cooler of ice
  6. Place pig in ice chest to brine.
  7. Submerge pig completely in cool water & ice.
  8. Close ice chest & allow pig to brine for 4-12 hours.
  9. While waiting on pig to brine, pre-grill vegetables that will be in the drip pan while the pig finishes cooking.
  10. Grilling the carrots before putting the pig ont he grill
  11. Rough chop grilled vegetables & set aside in fridge for later.
  12. Set up your Blaze Professional LUX grill for cooking the pig by removing the cooking grids.
  13. Remove heat zone separators & middle two flame tamers. Place drip pan over the center two burners, these will not be turned on during the cook.
  14. Place two smoker boxes over both the far left and right burners.
  15. Fill smoker boxes with cherry & pecan wood chips.
  16. After your pig is finished brining, remove from brine & pat dry.
  17. Score pig skin & coat with chilled bacon fat.
  18. Scoring the skin of the pig with a knife
  19. Season the inside of the pig with creole seasoning & kosher salt.
  20. Attach U bolt to where the middle of the pig will be on the rotisserie rod.
  21. Run U bolt from the inside of the ribs of the pig to the outside of the back, tighten wing nuts to secure to the rotisserie rod.
  22. Use a large needle & kitchen twine to sew up pig belly.
  23. Secure the front and back of the pig well with the rotisserie forks, tighten with pliers.
  24. Truss legs & snout of the pig to rotisserie rod.
  25. Turn far left & right burners to medium low, heating ambient temperature of the grill to 350 degrees.
  26. Add red wine, beef broth, bacon fat & herb sprigs to drip pan.
  27. Place pig on rotisserie of grill & roast with the lid closed.
  28. Pig after grilling on the rotisserie for a short time
  29. Baste every 30 minutes with liquid from drip pan.
  30. Once pig has roasted for about an hour and a half, turn far left and right burners to low.
  31. Turn on rear infrared burner & close the grill lid to allow the pig skin to crisp.
  32. Baste with pure bacon fat for the rest of the cook every 30 minutes.
  33. Pig on rotisserie with glistening, fat-basted skin
  34. After about an hour and a half in front of the infrared burner, your pig might be done roasting.
  35. Turn off grill burners & rotisserie motors, check internal temperature.
  36. If the pig is golden brown & the internal temperature has reached 160 in the thickest portion of the meat, it is done.
  37. Close lid of the grill, leave burners off & let pig rest for 30 minutes before plating.
  38. Serve with grilled vegetables as a side & enjoy!
  39. Finished Whole Roast Pig on a bed of greens, with an onion in its mouth