Recipe(tried): Roasted Suckling Pig with Guava Glaze

Roasted Suckling Pig with Guava Glaze
Servings 12-15

1 10 to 12-pound suckling pig, cleaned and ready to cook (ask the butcher to prepare it)
Adobo Goya to taste
Annatto oil or olive oil with 1 tsp Bijol (available at Latin Markets)
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 and the annatto oil or Bijol. Squeeze lemon all over the meat. Combine the garlic and cilantro, and rub the mixture over the pig. Let the pig marinate for several 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 or until perfectly cooked, basting with the remaining glaze several times until the leg juices run clear when pricked with a fork. The skin should be crunchy and brown, delicious! 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. This is a party dish and should be accompanied by all kinds of local appetizers, rice with pigeon peas, boiled root vegetables (Viandas locales) with a very spicy mojito, some pasteles and a dessert of bienmesabe, arroz con dulce and guava paste and white native cheese. Hummm .what a wonderful party!