Cuban-style Suckling Pig (Lechon Asado)

• 1 12-14 pound suckling pig
• 2 large onions, chopped
• 1/4 pound butter
• Kidneys, heart and liver, diced
• 3 cups cooked rice
• 3 cups cooked black beans
• 1/2 cup guava paste, diced
• 1/2 cup chopped parsley
• Coarse salt and freshly ground black pepper
• About 2 tablespoons olive oil

1. Preheat oven to 350 degrees.
2. Saute the onion in the butter until soft.
3. Add the diced liver, kidneys and heart and saute for two to three minutes.
4. Add the rice, beans, guava paste and parsley.
5. Season with salt and pepper.
6. Mix thoroughly and correct seasoning.
7. Stuff the pig loosely with the mixture and sew the cavity or secure with skewers.
8. Place the pig on a roasting rack and rub with olive oil.
9. Roast for 3 1/2 to 4 hours, or until an internal temperature of 155 to 160 degrees is reached.

onions, butter, rice, black beans, guava paste, parsley, salt, olive oil

Taken from cooking.nytimes.com/recipes/1579 (may not work)