Lechón Asado à la Cubana

Description
Cuban-style roast pork is traditionally served with Arroz Congrí (red beans with rice) and Yuca con Mojo (boiled yucca with garlic sauce).

Ingredients

 * 1 whole pig, 20 lbs, emptied and clean
 * sour oranges (naranjas agrias)
 * garlic
 * oregano
 * salt and pepper

Directions

 * 1) The day before, you have to marinate the pig.
 * 2) If you have extra space in your refrigerator, it is best to do it 2 days before.
 * 3) The pig should be clean, and opened in half through the belly.
 * 4) Place the pig in a large roasting pan.
 * 5) Rub the insides with a lot of chopped garlic, oregano, and salt to taste.
 * 6) Squeeze enough sour oranges and "bathe" the pig with the juice.
 * 7) Cover with foil paper and keep in the refrigerator.
 * 8) The morning you want to roast the pig, dig a hole in the ground large enough to fit the pork.
 * 9) Cover the ground well with banana leaves (to avoid getting the pig dirty) and place the pig inside.
 * 10) Cover with more banana leaves, one or two metal sheets (hojas de zinc) large enough to cover the hole completely.
 * 11) Build your fire on top of the metal sheets with wood.
 * 12) Depending on the size of the pig and the heat, it should take around 9 to 10 hours to cook.
 * 13) Test for doneness by pricking the thigh with the point of a knife, if the liquid runs clear, the meat is done.