Whole Suckling pig

In Cuba, Puerto Rico, and the Dominican Republic, this dish is traditionally served at large open-air parties. As in the Hawaiian luau, the pig is covered with banana leaves and cooked over hot coals in a pit that’s dug in the ground. Because this method is not easy at home, use a small suckling pig that will fit in the oven yet deliver the same slow-barbecued flavor. The pig should be well washed and eviscerated. Frequent basting in achiote oil adds a golden red color and crisps the