Recipe - Latin American Marinade For Suckling Pig

2 lg Heads of garlic; chopped
One fourth cup Crushed black peppercorns
1 tablespoon Course; (or kosher) salt
1/3 cup Dry white wine
1/3 cup Virgin olive oil
1 small Bunch cilantro; stemmed and
choped

Here's a couple suckling pig reciepes from On The Grill magazine june
issue:

by: Anya von Bremzen

Combine all ingredients in food processor. Process by pulsing, until a
mediumcourse paste. Spread half the marinade over pig. Rub remaining
marinade in cavity. Marinate can be refrigerated for 12 to 24 hours.

Posted to bbqdigest by Don Havranek phl3426@montana.com on Oct 01, 1998,
converted by MM_Buster v2.0l.