Spit roast pork

Sufficient boned pork to serve your guests (loin is best but shoulder 

would be good, too)

Crushed garlic to taste

A few juniper berries, crushed

Pepper and salt 

If possible, prepare the meat the night before. The flavours develop 

better when given time. (Some 20th-century butchers will stuff the pork 

for you if you provide the spices. They will then roll and tie it, ready 

for the spit or oven.) 

1.Lay the pork flesh uppermost and divide the crushed garlic and juniper 

berries evenly over the meat.

2.Roll up the meat and secure with skewers 

or heavy thread.

3.Place the meat on the spit and rub in a little salt 

to taste. Sear the meat over a good heat long enough to seal the 

outside.

4.Spread the fire to give a medium heat, turning and cooking 

the meat until the juices run clear and the skin has turned to golden 

crackling.

 5.Rest on a board for 15 minutes before carving. 



Buttered worts (see above) are a good accompaniment