Ingredients:

    1 whole suckling pig (about 11 pounds)

    1 tablespoon salt

    1 teaspoon pepper

    1 teaspoon dried thyme

    1 teaspoon dried rosemary

    1 clove garlic, minced

    1/2 lemon, juiced

    1/4 cup olive oil

Instructions:

    Preheat the oven to 400°F (200°C).

    Wash the suckling pig and pat it dry with paper towels.

    Season the pig with salt, pepper, thyme, rosemary, and garlic.

    Brush the pig with olive oil.

    Place the pig in a roasting pan and pour the lemon juice over it.

    Roast the pig for 2-3 hours, or until the skin is crispy and the meat is cooked through.

Tips:

    You can score the skin of the pig to make it even crispier.

    Baste the pig with the pan juices during cooking.

    Cochinillo asado can be served fresh with roasted potatoes, vegetables, or salad.

Enjoy!