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1
Preheat the oven to 450 degrees.
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2
In a bowl, combine the orange, lime, and grapefruit juice and whisk together.
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3
Wash and pat the pig dry with paper towels.
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4
Sprinkle inside and out with the salt and pepper and place it in a large roasting pan, belly side up.
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5
Place the grapefruit, oranges, limes, onion, garlic, bay leaf, and thyme inside the cavity and skewer it closed.
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6
Turn belly side down and place a ball of wood or a rolled up piece of aluminum foil about the size of a lemon in the pigs mouth.
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7
Skewer the legs into position by pulling the forelegs forward and bending the hind legs into a crouching position (this will help a large pig fit in a home oven, if it fits already, this is not necessary).
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8
Cover the tail and ears with small pieces of foil to prevent them from burning.
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9
Place the pig in the oven and baste with the citrus juice mixture.
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10
After the pig has roasted for 15 minutes, baste it again with the citrus juice mixture and reduce the heat to 325 degrees.
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11
Roast for 20 minutes per pound longer, basting generously every 15 or 20 minutes with the juice mixture and then the pan juices.
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12
To test for doneness, prick the thigh with the tip of a sharp knife to see if the juices run clear.
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13
The internal temperature should read 165 degrees on a meat thermometer inserted into the thickest part of the leg.
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14
Remove from the oven and allow to rest for 10 minutes, loosely tented with a large piece of aluminum foil.
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15
Distribute the parsley and watercress sprigs loosely around the edges of a large warmed oval platter.
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16
Halve the trimmed blood oranges and place them around the edges of the platter, nestled in the greens.
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17
Remove the foil from the tail and ears and replace the wood or foil from the mouth with a lemon, lime, or apple.
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18
Carve at the table, with confidence.
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19
Note: Most good butchers will be able to obtain a small suckling pig, given 1 or 2 weeks notice.
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20
Ask them to dress the pig and remove the eyeballs and lower lids.
