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Roasting a Whole Pig

Ingredients

25 pound pig
Salt and pepper as needed
4 cups chopped fresh garlic
1/2 cup dry oregano and basil
1/4 cup red pepper flakes
3 cups white vinegar
6 peeled garlic cloves
1/2 cup old bay seasoning
Juice and zest of 3 lemons
Juice and zest of 5 oranges
1 cup Worcestershire sauce
4 cups olive oil

Preparation

Sprinkle salt, pepper and fresh garlic over the entire 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 pig. Stuff whole garlic cloves into each leg. Lightly oil the pig. In a large mixing bowl, whisk the juice and zest of the lemons and oranges, old bay, vinegar, red pepper flakes, basil, oregano, Worcestershire and olive oil together.

Place the pig in a heavy garbage bag and pour half of the marinade over the pig. Reserve the other half. Tie the bag tightly, pressing all of the air out of the bag. Marinate the pig for 2 days, turning it occasionally.

Preheat the oven to 175 degrees. Place pig in the oven and slow roast for 6-8 hours turning over occasionally. Once pig is cooked to about medium, place pig on a charcoal or wood fired grill with a low flame and cook until done completely. While pig is cooking baste vigorously with remaining marinade.