I attempted the impossible roast suckling pig -- and it was actually pretty easy

We are a world obsessed with pork. Crispy bacon, fatty pork belly, artisanal sausages, juicy chops, we want it all. Chefs love pork, too. They practically worship it. But rarely in a restaurant do you find whole suckling pig on the menu, probably because they're so expensive (about $100 wholesale).  What is a suckling pig? It's a weeks-old pig which is slaughtered before it tastes any nourishment apart from its mother's milk. Like foie gras and other cruel but delicious delicacies that tak...