Curing and marinating the pig

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Recipe by: sharleyne

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------ESSENCE OF EMERIL #EE2400----------------------
22 lb Suckling pig
Salt and black pepper
6 Peeled garlic cloves
Essence
3 Lemons; Juice and zest of
5 Oranges; Juice and zest of
1/8 c Crab boil
2 c Steen's cane syrup
1 c Worcestershire sauce
4 c Oil, olive

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 Essence. In a large mixing bowl, whisk the juice and zest of
the lemons, juice and zest of the orange, crab boil, Steen's,
Worcestershsire 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.