Cochinillo Asado - Segovia


  • 1 whole suckling pig (8-10 pounds), cleaned and prepared
  • 1 cup olive oil
  • 1 cup white wine
  • 2 tablespoons smoked paprika
  • 6 cloves garlic, minced
  • 2 tablespoons sea salt
  • 1 teaspoon freshly ground black pepper


  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, mix together the olive oil, white wine, smoked paprika, garlic, salt, and pepper to create a marinade.
  3. Rub the marinade all over the pig, inside and out, making sure to coat it evenly.
  4. Place the pig in a large roasting pan and roast for about 3-4 hours, basting every 30 minutes with the pan juices. You want the skin to be crispy and browned.
  5. When the pig is done, remove it from the oven and let it rest for about 15 minutes before carving.
  6. Serve the pig with a side of roasted potatoes and seasonal vegetables.

Note: This recipe requires a whole suckling pig, which can be difficult to find in some areas. If you cannot find a suckling pig, you can substitute with a smaller pig or pork shoulder. Just adjust the cooking time accordingly.