Marinated Suckling Pig

Marinated Suckling Pig

22 lb suckling pig
salt and black pepper
6 peeled garlic cloves

juice and zest of 3 lemons
juice and zest of 5 oranges
1/8 c crab boil
2 c cane syrup
1 c Worcestershire sauce
4 c olive oil

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 cajun seasoning.

In a large mixing bowl, whisk the juice and zest of the lemons,
juice and zest of the orange, crab boil, syrup, Worcestershire
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.