Recipe Barbequed Pig (Barbeque)

Required Ingredients:

• 2 cups vegetable oil
• 1 cup achiote (annatto) seeds
• 24 cloves garlic, peeled
• 3 tablespoons dried oregano
• 3/4 cup salt
• 1/2 cup sour orange juice
• 1 whole (25 pound) suckling pig, dressed
• 16 cloves chopped garlic
• 16 peppercorns
• 12 fresh jalapeno pepper, seeded
• 2 cups extra virgin olive oil
• 1 cup distilled white vinegar
• 1 cup lime juice
• 2 tablespoons salt
• cheesecloth

Preparing/Cooking:

• Annatto Oil: In a small saucepan, heat oil over low heat.
• Stir in annatto seeds, and cook for about 5 minutes, stirring occasionally.
• Cool, and strain it before use, removing the seeds.
• In a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt.
• Stir in the sour orange juice.
• Set aside.
• Make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs.
• Rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig.
• Cover the pig with cheesecloth, and refrigerate overnight.
• Build an open charcoal fire over a bed of stones.
• Hot coals may need to be added during the long cooking period.
• Place a post with a Y shape on either end of the fire.
• Pass a smooth pole with no bark thru the body of the pig.
• Tie the front legs tightly around the pole.
• Do the same with the hind legs, stretching them as far as possible.
• Resting the ends of the pole on the Y posts, place the pig over hot coals.
• Rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil.
• Roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 160 degrees F (75 degrees C).
• Carve.
• Meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar.
• Transfer mixture to a small bowl.
• Stir in olive oil, vinegar, lime juice, and 2 tablespoons salt.
• Serve with carved meat.

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