Roast Suckling Pig

• 3 tablespoons kosher salt
• 1 whole suckling pig (about 12 pounds), cleaned and butterflied
• 2 tablespoons vegetable oil
• 2 tablespoons ground white pepper
• 1/4 cup Branston Pickle (see note)
• 2 teaspoons ground white pepper

1. Rub the salt over both sides of the pig; let stand at room temperature for 1 hour.
2. Preheat the oven to 475 degrees.
3. Line a large roasting pan with heavy-duty foil so that it extends beyond the pan.
4. Brush the foil with the oil.
5. Combine the pepper and 2 tablespoons cold water and rub over both sides of the pig.
6. Place the pig, skin side down, in the prepared pan.
7. (The legs will extend beyond the pan, so make sure there is foil underneath.)
8. Roast for 1 hour.
9. Carefully turn the pig skin side up and roast 30 minutes more, or until the skin is crisp and the internal temperature registers 155 degrees on an instant-read thermometer inserted into the thigh.
10. Let rest 15 to 20 minutes before carving.
11. To make the pepper sauce, combine 1/2 cup water, the Branston Pickle and the pepper until blended.
12. Serve with pig, if desired.

kosher salt, suckling pig, vegetable oil, ground white pepper, pickle, ground white pepper

Taken from cooking.nytimes.com/recipes/7714 (may not work)