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Cuban Roast Suckling Pig
recipe - How to Roast a Pig Cuban Style
10 lb whole suckling pig
3 cups fresh squeezed orange juice
1 cup fresh squeezed lime juice (6-8 medium limes)
12 garlic cloves
1 onion
1 tbsp salt
1 tbsp oregano
2 tbsp olive oil
4 bay leaves
This recipe is for how to roast a Cuban
pig in your kitchen. If you were looking for a way
to roast a pig outdoors,
click here to see what a Caja China (traditional Cuban
pig roaster) looks like.
Instructions
Bring a large pot of water to a rolling boil. Wearing
rubber gloves to protect your hands, hold pig by head and
submerge as much of body as possible in water for 1
minute. Remove, reverse pig and, holding tail end,
submerge head and as much of body as possible, 1 minute.
Place in a snug-fitting, non-reactive pan and pour orange
and lime juice over and inside pig.
In a food processor combine garlic, onion and salt. Add
oregano and olive oil and process to a paste. Smear inside
and out of pig with garlic paste and scatter with bay
leaves. Tightly cover pig with plastic wrap and marinate,
refrigerated, 48 hours, turning occasionally.
Preheat oven to 200 degree. Transfer pig to a large
roasting pan. Pull hind legs forward toward head and prop
it up so its back is up and it is sitting on its hind
legs. Open mouth a stuff with crumpled aluminum foil.
Roast pig 12 to 13 hours, basting with marinade every
hour. A meat thermometer inserted in thickest part will
register 190 degrees. To brown and crisp skin, turn heat
up to 350 degrees for last 1/2 hour of cooking. Let sit,
loosely covered with foil, 1/2 hour before carving.
Yield: 8 servings.
Looking for a Whole Pig to Roast?
You can generally find a a roast
suckling pig at your local butcher shop, so try calling
around. But there are also stores that sell
excellent roasting pigs online.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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