Portuguese Suckling Pig

<ul> <li>Melt butter.</li> <li>Mix in oregano, salt, crushed garlic and pepper. Rub butter mixture over and inside the suckling pig. Wrap marinated suckling pig in triple-bagged plastic bag and refrigerate. Let marinate for at least 5 hours.</li> <li>Bring marinated pig to room temperature. Heat oven to 250&deg;F. Remove pig from plastic bag, place stomach-down in oven pan on a rack.</li> <li>Place laurel leaf inside pig. Drizzle with white wine. Roast until pig reaches 130&deg;F (test with cooking thermometer &ndash; likely to be a couple of hours depending on the size of your pig).</li> <li>Make sure you flip the pig onto its backside about halfway through. Baste every 20-25 minutes.</li> <li>When the pig reaches 130&deg;F, turn up the heat to 400&deg;F to get a crispy exterior, making sure you turn the pig once to distribute the crispiness.</li> <li>Tip: If the pig is browning too quickly, cover it with aluminum foil to protect against burning.</li> <li>Internal temp should reach 160&deg;F. Remove from oven and let cool on cutting board.</li> <li>Serve with a bottle of your favorite wine or a bottle of (dry) sparkling wine.</li> </ul> <div style="background:#eee;border:1px solid #ccc;padding:5px 10px;">Recipe & Photo Credit:&nbsp;<a href="http://catavino.net" target="_blank">catavino.net</a></div>