1. Melt butter.
2. Mix in oregano, salt, crushed garlic and pepper. Rub butter mixture over and inside the suckling pig. Wrap marinated suckling pig in triple-bagged plastic bag and refrigerate. Let marinate for at least 5 hours.
3. Bring marinated pig to room temperature. Heat oven to 250°F. Remove pig from plastic bag, place stomach-down in oven pan on a rack.
4. Place laurel leaf inside pig. Drizzle with white wine. Roast until pig reaches 130°F (test with cooking thermometer – likely to be a couple of hours depending on the size of your pig).
5. Make sure you flip the pig onto its backside about halfway through. Baste every 20-25 minutes.
6. When the pig reaches 130°F, turn up the heat to 400°F to get a crispy exterior, making sure you turn the pig once to distribute the crispiness.
7. Tip: If the pig is browning too quickly, cover it with aluminum foil to protect against burning.
8. Internal temp should reach 160°F. Remove from oven and let cool on cutting board.
9. Serve with a bottle of your favorite wine or a bottle of (dry) sparkling wine.

Adapted from a Recipe by: catavino.net