Cuban-Style Roast Suckling Pig
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 5 tablespoons salt
- Carbohydrate 30 g(10%)
- Cholesterol 413 mg(138%)
- Fat 196 g(302%)
- Fiber 10 g(39%)
- Protein 80 g(161%)
- Saturated Fat 70 g(348%)
- Sodium 2146 mg(89%)
- Calories 2209
Preparation Combine the juice, garlic, oregano, and salt in a mixing bowl. Transfer to a large, deep roasting pan and place the pig, belly down, into the pan. Thoroughly coat the pig with the marinade, massaging it in. Let sit in the marinade overnight. Baste the pig occasionally. Preheat the oven to 275°F. Remove the pig from the marinade and place it on a large baking sheet. Cover the pig’s ears, snout, and tail with aluminum foil. Place the baking sheet in the oven and cook for 4 to 4 1/2 hours (20 minutes per pound). Remove the foil when you take the pig out of the oven. Let it rest for 15 to 20 minutes before carving. Serve with the mojo, and some black beans and rice . Reprinted with permission from Nuevo Latino by Douglas Rodriguez Ten Speed Press
Preparation Combine the juice, garlic, oregano, and salt in a mixing bowl. Transfer to a large, deep roasting pan and place the pig, belly down, into the pan. Thoroughly coat the pig with the marinade, massaging it in. Let sit in the marinade overnight. Baste the pig occasionally. Preheat the oven to 275°F. Remove the pig from the marinade and place it on a large baking sheet. Cover the pig’s ears, snout, and tail with aluminum foil. Place the baking sheet in the oven and cook for 4 to 4 1/2 hours (20 minutes per pound). Remove the foil when you take the pig out of the oven. Let it rest for 15 to 20 minutes before carving. Serve with the mojo, and some black beans and rice . Reprinted with permission from Nuevo Latino by Douglas Rodriguez Ten Speed Press
