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1
This recipe is a two day procedure.
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2
Make sure that your butcher thoroughly cleans the suckling pig.
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By cleaning inside and out and removes the eyeballs.
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With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking.
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Prop the pig's mouth open with a small yam.
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Season the entire pig with kosher salt and cracked black pepper.
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Place the pig in a garbage bag and tie the back tightly.
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Place the pig in the refrigerator and chill for 12 hours.
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9
Remove from the refrigerator and rinse thoroughly.
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In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine.
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Whisk the marinade until incorporated.
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Season with salt and pepper.
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Place the pig back in the bag and pour the marinade over the pig.
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Tie the back tightly and place back in the refrigerator.
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Turn the pig every three hours.
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Refrigerate the pig for 12 hours.
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Remove the pig from the refrigerator and out of the bag, reserve the marinade.
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Stuff the cavity with the stuffing.
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Using a kitchen needle and thread, tie up the cavity.
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Tie the front legs and then back legs.
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Cover the tail with aluminum foil.
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Place the pig on a large roasting pan and pour the reserved marinade over the pig.
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Place the pig in the oven.
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Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour.
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For unstuffed pig, roast at 350 degrees for 15 minutes per pound.
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Internal temperature should be about 155 to 160 degrees for both methods.
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Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
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In a large saute pan, heat the olive oil.
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When the oil is hot, add the onions and celery.
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Season with salt and pepper.
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Saute the vegetables for 2 minutes.
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Add the ground pork and continue to saute for 3 to 4 minutes.
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Stir in the garlic, cumin, and parsley.
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Continue to saute for 1 minute.
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Remove from the heat and turn into a mixing bowl.
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36
Stir in the beans and rice.
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Season with salt and pepper.
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38
Moisten the stuffing with the juice of 2 oranges.
