Gluten-Free JOC Soups and Stews - Spanish Cochinillo Asado

Ingredients:

1 whole gluten-free suckling pig, about 10-12 lbs
6 cloves garlic, minced
1/4 cup gluten-free olive oil
2 tablespoons gluten-free white wine vinegar
1 tablespoon gluten-free smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
1 cup gluten-free chicken broth
Fresh rosemary for garnish

Steps:

Preheat the oven to 450°F (230°C).
Rinse the suckling pig and pat it dry with paper towels.
In a bowl, mix minced garlic, olive oil, white wine vinegar, smoked paprika, thyme, salt, and pepper to create a marinade.
Rub the marinade all over the pig, making sure to coat it thoroughly.
Place the pig in a roasting pan, add gluten-free chicken broth to the bottom.
Roast in the preheated oven for 30 minutes.
Reduce the oven temperature to 350°F (175°C) and continue roasting for 2 to 2.5 hours, basting occasionally.
Check the internal temperature, it should reach 165°F (74°C).
Garnish with fresh rosemary, let it rest for 15 minutes, then carve and serve your gluten-free Spanish Cochinillo Asado!