Lechón

Ingredients

• •25 lbs Whole pig
• •12 cloves Garlic
• •3 tbsp Oregano
• •2 tbsp Cumin
• •2 tbsp Paprika
• •0.5 cup Salt
• •0.5 cup Lime juice
• •0.5 cup Olive oil
• •2 large Onion
• •1 bunch Fresh cilantro

Instructions

1. 1

   Score the pig's skin in a diamond pattern, being careful not to cut into the meat. This allows fat to render and seasonings to penetrate.

   💡 The crispy pork skin (chicharron) is the hallmark of great lechón. Score the skin thinly and evenly, and rub with salt and baking soda hours before roasting to ensure maximum crunch.

2. 2

   Make adobo: blend garlic, oregano, cumin, paprika, salt, lime juice, and oil. Rub generously all over the pig, including under the skin and in the cavity.

   💡 The crispy pork skin (chicharron) is the hallmark of great lechón. Score the skin thinly and evenly, and rub with salt and baking soda hours before roasting to ensure maximum crunch.

3. 3

   Preheat oven to 325°F. Place pig on roasting rack in large roasting pan. Tuck front legs under body, tie back legs together.

   💡 The crispy pork skin (chicharron) is the hallmark of great lechón. Score the skin thinly and evenly, and rub with salt and baking soda hours before roasting to ensure maximum crunch.

4. 4

   Roast for 6-8 hours, rotating pan every 2 hours for even browning. Baste every hour with pan drippings. Internal temp should reach 160°F.

   💡 The crispy pork skin (chicharron) is the hallmark of great lechón. Score the skin thinly and evenly, and rub with salt and baking soda hours before roasting to ensure maximum crunch.

5. 5

   Increase oven to 450°F for last 30 minutes to crisp the skin. Watch carefully to prevent burning. Rest 30 minutes before carving.

   💡 The crispy pork skin (chicharron) is the hallmark of great lechón. Score the skin thinly and evenly, and rub with salt and baking soda hours before roasting to ensure maximum crunch.