This Sunday I made a Roast Suckling Pig. The recipe was from celebrity chef Emeril Lagasse who is from Fall River, Massachusetts. My grandparents are from Fall River. The pig took three days. On the first day, I put salt and pepper on the pig and refrigerated it for 12 hours. On day two, I put the pig in a marinade. I juiced a bunch of blood oranges, limes, and lemons and added garlic, parsley, thyme, cumin, bay leaves, onions, and white wine. The pig sat in the marinade for 12 hours, and I had to flip it every three hours. On day three, I roasted the pig for five hours, basting the pig every hour. The recipe recommended I put a yam into the pig’s mouth which I hadn’t heard of before. I thought it was supposed to be an apple. Anyway, the pig was very tender and tasty, and the skin was crispy.