Roasted Baby Suckling Pig with Guava Glaze (Lechon Asado con Glaceado de Guayaba)

1 (10 to 12-pound) baby pig, cleaned and ready to cook
Adobo to taste(You can use Adobo Goya)
2 lemons, cut in half
6 garlic cloves, peeled and crushed
1 bunch cilantro, cleaned and chopped
1/4 cup spicy brown mustard
3/4 cup guava jelly or preserves
1 orange

Wash and dry the pig. Season it to taste with the adobo. Squeeze lemon all over the meat. Combine the garlic and cilantro, and rub the mixture over the pig. Let the pig marinate for serveral hours. Preheat the oven to 350 F. Fold the hind legs underneath the belly and tie them in place. Place the pig in a large roasting pan. Combine the mustard with the jelly in a blender or food processor. Brush the entire surface of the pig with the glaze. Roast for 3 to 3-1/2 hours, basting with the remaining glaze several times until the leg juices run clear when pricked with a fork. To serve, transfer the pig to a serving tray and insert the orange into its mouth. Let the pig rest for 10 to 20 minutes before you carve the meat.