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Cuban Oven Roasted Whole Suckling Pig Recipe

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This recipe for Cuban Oven Roasted Whole Suckling Pig, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elys Mattar


8-10 lb. whole suckling pig
20 or more mashed-to-a-paste garlic cloves (1 whole garlic bulb/head)
4 finely minced large onions
1-1/2 Tbs. salt (or more, to taste)
2 Tbs. oregano
2 Tbs. cumin
Juice of 10 whole limes
Juice of 4 naranja agrias (sour oranges)
6 Tbs. extra virgin olive oil
4 bay leaves

Place pig in deep metal or ceramic pan. Stab slits all over pig with sharp knife. In blender, blend lime and naranja agria juice, dry cooking wine, olive oil, onions, 1/2 garlic paste, cumin, salt, and oregano. Pour marinade over and inside pig. Stuff slits with other 1/2 garlic paste (very important). Allow to marinate inside fridge 2 days, turning over, making sure all sides, slits, and inside pig are filled with marinade.

Preheat oven to 200 F. Place pig in roasting pan with every ounce of marinade. Drizzle oil along with bay leaves, all over and inside pig. Sprinkle top of pig lightly with a little extra salt. Stuff mouth with an apple. Wrap top of pig in aluminum foil.

Roast 13 hours, basting heavily every half-an-hour. After 12-1/2 hours, turn oven to 350 F. Brown skin till crispy (another 1/2 hour).




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