Cuban roast pig is an exquisite fusion of exotic spices that blends the tanginess of bay leaf and oregano with the acerbic taste of lime. In this recipe, you can capture this flavorful delight of the Cuban roast pig, at the comfort of your home.
Bring to a boil a pot of water enough to submerge the entire suckling pig and immerse it for a minute, making sure no parts have been left out. Place the suckling pig in a non-corrosive pan and pour over the concoction of lime and orange, including the innermost part of the suckling pig.
Blend the garlic, onion, oregano, olive oil, and salt in a food processor. Rub the blended paste all over the suckling pig. Cover the suckling pig with Saran Wrap if available. Otherwise, you can use regular plastic wrap. Marinate the suckling pig for two (2) days or 48 hours, turning on each side, to ensure all parts have been covered. Refrigerate the marinated suckling pig.
Preheat the oven to 200 degrees and place the suckling pig to a roast pan with the legs spread out, the mouth stuffed with foil, and the back on top. Roast pig for 12 to 15 hours, depending on the size, and baste the suckling pig hourly with leftover marinated paste. Make sure to maintain the temperature to ensure the suckling pig is roasted to perfection at 190 degrees.
For crispier and brownish skin, in the last half hour prior to removing the roast pig from the oven, turn the heat up to 350 degrees.
Let the roast pig sit. Cover the roast pig with foil half hour before carving. Carve the roast pig and enjoy this Cuban roast pig delight.
Otherwise, if you find this cooking task too much of a handful, then let DD Pig Roast do the roasting and save yourself the headache of preparing a roast pig!
