Roast Suckling Pig Help!
Hi everyone! I'm attempting to make a whole roast suckling pig for my family on Christmas. This would be my first time making it and would love some tips from anyone who has done this before. It's going to be a 20lb. suckling pig that will be cooked in a regular sized oven. (No spit-fire!)
There are so many recipes online that I'm feeling a bit overwhelmed. Brine or no brine? Liquid marinade or dry rub marinade? Any help would be greatly appreciated. Thanks!!! =)