🖥️Tagwood BBQ Academy's New Chapter🖥️

INGREDIENTS
One suckling pig (4 kg)
For the brine
3 lts water
0.05 lts wine vinegar
30 grs salt
1 thyme branch
1 rosemary branch
20 grs oregano 1/2 garlic head

For the stuffed potatoes
1 kg potatoes 0.15 lts milk
1 gr nutmeg

For the “chimichurri”
1 handful of dried tomatoes
1 handful of parsley
10 grs green onion
10 ml olive oil
5 ml balsamic vinegar pinch of sea salt
1 red pepper
1 tbsp smoked paprika

PREPARATION
1- For the brine: mix the water, salt, wine vinegar, garlic, thyme and rosemary.
2- Place the suckling pig with the skin down and, with a knife, make a pocket on each leg thigh.
3- Place one garlic clove inside each pocket.
4- Cover the suckling pig with the brine on both sides, ribs and skin.
5- Take the suckling pig over the grill with the ribs down. Let it cook, with the grill door closed, for about 2 hours on low heat. After 2 hours cooking, turn it and let it cook on the skin side for 3 hours. 8- For the “chimichurri”: hydrate tomatoes with water, fresh oregano and garlic in a saucepan, and take it to the grill for about 30 minutes.
9- Burn red pepper over the fire. Then clean and peel it. Chop it and place it in a mortar, together with hydrated and chopped tomatoes, green onion, one handful of parsley, smoked paprika, sea salt, balsamic vinegar and olive oil.
10- For the potatoes: take the potatoes, add olive oil and sea salt.
11 - Wrap in foil and take them to the secondary grate for about one hour, turning them every once in a while.
12 - Once ready, scoop out the potato with a spoon. Take the potato pulp on a saucepan, add milk, beat, and finish with nutmeg.
13 -Once ready, take the pig out of the fire and crumble the meat with your hands.
13 - Stuff the skin potatoes with puree, pig meat, “chimichurri”, and finish with sea salt and olive oil. You may also add crunchy pig skin on top.

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