How to Roast Javelina
- 1). Wash the inside and outside of the javelina under running water. Pat it dry with paper towels, ensuring every crevice is dry.
- 2). Drizzle the olive oil on the outside and inside of the meat. Evenly sprinkle the seasonings all over the meat, in the cavity and on the skin.
- 3). Insert the stuffing into the cavity of the pig. Use just enough to fill it but still be albe to pull the flaps of the belly over the stuffing.
- 4). Poke several holes, about 2 inches apart, along the two edges of the flaps. Feed the thick twine through and tie it at both ends to sew up the cavity.
- 5). Place the pig on the baking pan so its front legs stick out from the main body and the back legs are directly under its haunches, in a semi-sitting and laying position.
- 6). Put the stuffed pig on the counter and allow it to come to room temperature.
- 7). Remove the top rack of the oven and place the bottom rack on its lowest setting. Preheat the oven to 450 F.
- 8). Cover the ears and tail with aluminum foil so they do not burn off while cooking.
- 9). Place the pig in the oven for 30 minutes, and then baste it with olive oil.
- 10
Set the heat to 350 F, and continue to cook, basting with olive oil every half hour. - 11
Cook the pig for 2 hours and 30 minutes. Insert the meat thermometer into the deepest part of the haunch or shoulder. If it reads 165 F, it is finished. - 12
Remove the pig and tent it with aluminum foil. Allow it to rest for 1 hour before serving.
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