Rinse the suckling pig inside and out in cold water and carefully pat dry.
For the marinade, finely chop the herbs and garlic and stir into the olive oil with the remaining ingredients. Rub the suckling pig with this marinade the night before – it should soak in for at least 12 hours.
Put the pig on the spit. The spine should run parallel to the spit and rest on it. Tie the front paws tightly to the head with a wire, stretch the hind paws back and tie them to the spit. Pin the suckling pig in place with spit claws if necessary. Cut into the skin in several places, but do not cut into the meat. Sew up the abdominal cavity with spaghetti (use a very thick needle to help).
Hang the spit 40-50 cm above the well-hot coals. Roast for about 6 hours, the spit must be rotated constantly during this time (a rotating spit with a motor is best for this). In between, keep brushing with beer and oil.
You can check whether the meat is cooked with the help of a cooking test: Prick the meat in various places. The escaping meat juice must be clear. If the meat juice has a reddish tinge, then the meat is not yet cooked. You can also try whether the meat can already be easily removed from the bone, e.g. on the knuckle.
Carve the suckling pig with a sharp knife.
Preparation Tip:
You can also prepare the suckling pig stuffed, e.g. with a bread dumpling stuffing or an apple-herb-vegetable stuffing. To protect the ears and tail of the suckling pig during grilling, you can also wrap them with aluminum foil and remove it only at half-time.
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