Mexican suckling pig tortillas

Mexican suckling pig tortillas

Ben's BBQ Bible
Billy Law

This is my all-time, pull-out-all-the-stops barbecue favourite. You have to get organised for this one, and you’ll need a large barbecue. To make it easier, you could buy rather than make your tortillas. If you can’t get hold of a suckling pig, use a shoulder from a younger animal.

Putting on a barbecue like this will have your friends and family talking about it for decades! I like to use habanero chillies (or use six regular chillies if you prefer), and I marinate the pork in a classic Mexican adobo marinade — it goes well with fish or chicken too, but with pork it rocks!


Quantity Ingredient
1 suckling pig, or small pork shoulder on the bone, lightly scored, (ask your butcher to do this)
20 Tortillas
2 quantities Guacamole
2 quantities Shallot and coriander salsa
1 quantity Refried beans
500g sour cream
1 quantity Mexican spicy green sauce

Adobo marinade

Quantity Ingredient
3 chipotle chillies, stems removed, soaked in hot water for 10 minutes
1 teaspoon smoked paprika
250ml orange juice
or 125ml grapefruit juice
125ml lime juice
60ml tomato ketchup
2 tablespoons dried wild oregano
1/2 teaspoon ground cumin
2 tablespoons white wine vinegar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper


  1. Place all the marinade ingredients in a food processor and blitz. Place the mix in a large plastic bag, along with the pork. Extract as much air as you can and tie the bag closed. Leave to marinate in the refrigerator for at least 4–5 hours.
  2. Remove the pork from the refrigerator and allow it to come to room temperature.
  3. Set up a large hooded barbecue with a spit. If you don’t have a spit, prepare your barbecue for indirect cooking, starting at a relatively high heat. Pour 500 ml water into the drip tray underneath the grill, to help maintain moisture within the barbecue, and keep topping it up as you cook. If using a gas barbecue, place a wire rack over a large roasting tray and add 500 ml water to the tray. Turn on the outer gas burners for indirect cooking.
  4. Place the pork on the grill racks, put the lid on the barbecue and cook at a medium–high temperature for 30 minutes, then lift the lid to cool. Cook for 4–5 hours with the lid down, basting with the left-over marinade from time to time. Maintain the heat at a medium–low level by adding coals every 30–40 minutes.
  5. Once the pork is tender, remove to a large tray or board to rest. Fire up the coals while this is happening so you can heat your tortillas.
  6. Carve the meat and serve in tortillas topped with guacamole, salsa, refried beans, sour cream and spicy green sauce.
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