Title: Cuban roast suckling pig
 Categories: Taste
      Yield: 4 Servings
 
      1    10- to 12-pound whole
           Suckling pig
      3 c  Freshly-squeezed orange
           Juice
      1 c  Freshly-squeezed lime juice
           (from about 8 medium limes)
     12    Garlic cloves
      1    Onion
      1 tb Salt
      1 tb Oregano
      2 tb 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