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Cuban-Style Roast Suckling Pig

• 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

Puree the first eight ingredients in the bowl of a food processor.

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 degrees. Pour off excess marinade from pan. Cover pig's ears, snout and tail with aluminum foil. Prop mouth open with 1 ½ inch ball of foil. Place in oven and cook for about 4 ½ hours (20 minutes per pound) or until internal temperature reads 160 degrees. Baste with marinade every 30 minutes. If pig starts to get too dark while cooking, cover with aluminum foil. Remove foil when pig is taken from oven. Place pig on a large platter; allow to cool for 15 to 20 minutes before carving. Pour fat off from roasting pan and deglaze with 1 cup of water. Place pan on stove and reduce pan juices over medium heat for 2 minutes. Strain and serve as sauce.