10 lb whole suckling pig
3 cups fresh squeezed orange juice
1 cup fresh squeezed lime juice (6-8 medium limes)
12 garlic cloves
1 onion
1 tbsp salt
1 tbsp oregano
2 tbsp olive oil
4 bay leaves
Bring a large pot of water to a rolling boil. Wearing rubber gloves to
protect your hands, hold pig by head and submerge as much of body as
possible in water for 1 minute. Remove, reverse pig and, holding tail
end, submerge head and as much of body as possible, 1 minute. Place in a
snug-fitting, non-reactive pan and pour orange and lime juice over and
inside pig.
In a food processor combine garlic, onion and salt. Add oregano and olive
oil and process to a paste. Smear inside and out of pig with garlic paste
and scatter with bay leaves. Tightly cover pig with plastic wrap and
marinate, refrigerated, 48 hours, turning occasionally.
Preheat oven to 200 degree. Transfer pig to a large roasting pan. Pull
hind legs forward toward head and prop it up so its back is up and it is
sitting on its hind legs. Open mouth a stuff with crumpled aluminum foil.
Roast pig 12 to 13 hours, basting with marinade every hour. A meat
thermometer inserted in thickest part will register 190 degrees. To brown
and crisp skin, turn heat up to 350 degrees for last 1/2 hour of cooking.
Let sit, loosely covered with foil, 1/2 hour before carving.
Yield: 8 servings. You can generally find a a roast suckling pig at your local butcher shop, but there are also stores that sell excellent roasting pigs online.
