Marinated Suckling Pig
22 lb suckling pig
salt and black pepper
6 peeled garlic cloves
juice and zest of 3 lemons
juice and zest of 5 oranges
1/8 c crab boil
2 c cane syrup
1 c Worcestershire sauce
4 c olive oil
Salt and black pepper the whole pig. Cure the pig for 24 hours under
refrigeration. Remove the pig from the refrigerator and rinse thoroughly. Make
several slits in the legs of the pigs. Stuff whole garlic cloves into each leg.
Lightly oil the pig. Season the entire pig with cajun seasoning.
In a large mixing bowl, whisk the juice and zest of the lemons, juice and zest
of the orange, crab boil, syrup, Worcestershire and olive oil together. Place
the pig in a heavy garbage bag and pour the marinade over the pig. Tie the bag
tightly, pressing all of the air out of the bag. Marinate the pig for 2 days,
turning the pig occasionally. Preheat the oven 175 degrees. Place in the oven
and slow roast for 10-12 hours.