Roasted Suckling Pig a la Mexicana

Clean the suckling pig thoroughly and pat it completely dry. Score the skin in a diamond pattern, being careful not to cut into the meat.

Rehydrate dried ancho chiles and dried guajillo chiles by removing their stems and seeds, then soaking them in hot water for 20 minutes until they are soft.

In a molcajete or blender, combine the rehydrated ancho chiles, rehydrated guajillo chiles, achiote paste, garlic cloves, Mexican oregano, ground cumin, black peppercorns, sea salt, orange juice, and lime juice. Blend until a smooth, thick paste is formed.