Spread an oven tray with a little lard, then put in the whole suckling pig, seasoned with salt and pepper. (It may also be cut into portions).To make the “picadillo”. Place the rest of the ingredients in a liquidizer, adding a little water and liquidize.
Roast in a hot oven for approximately 1 hour and 15 minutes, then pour over the “picadillo”. For tender and succulent results, lower the temperature of the oven and finish, cooking slowly.
To get a nice crisp skin, pour over a drop of beer, and roast at a high temperature for the last 10 minutes.