| 1 (25 lb.) pig | Annato oil (made from simmering) |
| 50 lb. charcoal | achiote seed in oil; discard the seed when the oil becomes red) | Twine, nails |
Seasoning mixture:
| 1 1/2 cup salt | 1/2 cup red pepper |
| 4 large heads garlic, mashed | 1/2 cup oregano |
| Olive oil | 1/2 cup coarse black pepper |
| Lemon juice |
Wash the pig inside and outside with lemon juice. With a sharp knife make slits all over the pig. Fill slits with seasoning mixture. Rub the pig inside and outside with olive oil and lemon juice and also with the seasoning mixture.
Cover with a cheesecloth or put in a plastic bag and set overnight in the refrigerator.
Roast the pig the traditional way, by passing a pole through its body. Tie front legs very tightly around pole. Do the same with the hind legs, stretching them as far as possible. Place the pig over an open fire of live charcoal placed over layers of stone, resting both ends of the pole on Y-posts. Rotate constantly and slowly in order to roast the pig evenly, and baste frequently with annato oil (made from simmering achiote seeds in vegetable oil).
Cook about 7 hours, or until meat reaches the well-done stage, when all pink color disappears and meat becomes gray. Cut in serving pieces and serve.
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