The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.
Cuban Roast Suckling Pig recipe | How to Roast a Pig Cuban Style
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.
