10 15 pound dressed, oven ready suckling pig (see Note)
1 1/2 cups orange juice
3/4 cup fresh lime juice
3/4 cup fresh grapefruit juice
2 tablespoons coarse sea salt
1 tablespoon freshly ground black pepper
1 grapefruit, quartered
2 oranges, halved
2 limes, halved
1 large onion, quartered
1 head garlic, halved
1 bay leaf
3 to 4 sprigs fresh thyme
1 bunch watercress, tough stems removed, for garnish
1 bunch curly-leafed parsley, tough stems removed, for garnish
4 blood oranges, peel and pith removed with a sharp knife
Lemon, lime, or apple for the mouth
Most good butchers will be able to obtain a small suckling pig, given 1 or 2 weeks notice. Ask them to dress the pig and remove the eyeballs and lower lids.