Whats the best way to roast a pig?
Roasted Pig 1 (15 pound) suckling pig Kosher salt and cracked black pepper 1/2 cup chopped garlic 1/2 cup finely chopped parsley 1/4 cup chopped fresh thyme Salt and fine black pepper 3 bay leaves 2 tablespoons cumin 2 cups julienne onions 6 oranges, halved 3 limes, halved 3 lemons, halved 1/2 cup olive oil 1 cup white wine This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig’s skin so the skin doesn’t burst during cooking. Prop the pig’s mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade un
