1 (15 to 20 pound suckling pig
8 cups Marinade, recipe follows
3 cups vegetable oil
4 1/2 cups dry white wine (recommended: Chilean Sauvignon Blanc)
1 1/2 cups chopped onions or scallions
3/4 cup minced fresh Italian parsley leaves
3 teaspoons chopped garlic
6 teaspoons dried thyme
6 teaspoons dried oregano
3 teaspoons black pepper
3 teaspoons ground cumin
6 teaspoons salt
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