Recipe: Cuban Style Roast Suckling Pig With Lime, Garlic and Oregano Mojo

CUBAN-STYLE ROAST SUCKLING PIG

"In Cuba, this dish is traditionally served on New Year's Day. In this tradition, as in the Hawaiian luau, the pig is usually covered with banana leaves and cooked over a coal fire in a pit that's dug in the backyard. Because this method is not easy to do at home, the recipe below uses a small suckling pig that will fit in the oven, yet deliver the same delicious flavor. Ask your butcher to split the pig for you. Don't be afraid to give this recipe a try - cooking a whole small pig is like cooking a whole turkey."

Marinade
Juice of 30 Seville (sour) oranges, or juice of 20 limes and 8 regular oranges (7 to 8 cups)
Cloves from 6 heads of garlic, minced
1 cup minced fresh oregano leaves
5 tablespoons salt

1 whole suckling pig (about 12 pounds), split
Lime, Garlic, and Oregano Mojo

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. (Refrigerated, I would think.) 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.

Makes 8 servings.

LIME, GARLIC, AND OREGANO MOJO

This is the "he-man" of mojos, and the classic combination of lime, garlic, and oregano is a must for grilled red meats. Try it with flank steaks, T-bones, sirloin steaks, or lamb.

3/4 cup olive oil
1 1/2 cups freshly squeezed lime juice
3 tablespoons minced garlic
1 teaspoon ground cumin
1/2 cup chopped fresh oregano leaves
1 1/2 teaspoons salt

With a wire whisk, blend the olive oil, lime juice, garlic, cumin, oregano, and salt in a mixing bowl. Keep refrigerated for up to 2 days.

Makes approximately 2 1/2 cups.