Cuban-style Roast Suckling Pig

== Ingredients ==
* juice of 20 limes, strained
* juice of 8 oranges, strained
* 4 large heads garlic
* 1 cup minced fresh oregano leaves
* 3 tablespoons ground cumin
* 4 cups roughly chopped cilantro leaves
* 1 tablespoon parsley leaves
* 5 tablespoons salt
* 1 whole suckling pig (12 to 15 pounds), split and washed 
== Directions ==
# Place pig, belly down, into a large deep roasting pan.
# Thoroughly rub pig with marinade.
# Place in refrigerator overnight, basting occasionally.
# Preheat oven to 275°F.
# Pour off excess marinade from pan.
# Cover pig's ears, snout and tail with aluminum foil.
# Prop mouth open with 1½ inch ball of foil.
# Place in oven and cook for about 4½ hours (20 minutes per pound) or until internal temperature reads 160°F.
# Baste with marinade every 30 minutes.
# If pig starts to get too dark while cooking, cover with aluminum foil.
Category:Cuban Meat Dishes
Category:Venezuelan Meat Dishes
Category:Suckling pig Recipes
Category:Orange juice Recipes
Category:Lime juice Recipes
Category:Garlic Recipes
Category:Cilantro Recipes
Category:Oregano Recipes