Cuban-style Roast Suckling Pig

Ingredients

 * juice of 20 limes, strained
 * juice of 8 oranges, strained
 * 4 large heads garlic
 * 1 cup minced fresh oregano leaves
 * 3 tablespoons ground cumin
 * 4 cups roughly chopped cilantro leaves
 * 1 tablespoon parsley leaves
 * 5 tablespoons salt
 * 1 whole suckling pig (12 to 15 pounds), split and washed

Directions

 * 1) Place pig, belly down, into a large deep roasting pan.
 * 2) Thoroughly rub pig with marinade.
 * 3) Place in refrigerator overnight, basting occasionally.
 * 4) Preheat oven to 275°F.
 * 5) Pour off excess marinade from pan.
 * 6) Cover pig's ears, snout and tail with aluminum foil.
 * 7) Prop mouth open with 1½ inch ball of foil.
 * 8) Place in oven and cook for about 4½ hours (20 minutes per pound) or until internal temperature reads 160°F.
 * 9) Baste with marinade every 30 minutes.
 * 10) If pig starts to get too dark while cooking, cover with aluminum foil.