Non-VegetarianPuerto Rican Lechonera cuisine Main Course

Lechón Asado (Whole Roast Pig)

Name: Lechón Asado (Whole Roast Pig)
Prep time: 1 h
Cook time: 6 h
Total time: 7 h
Yield: 20 servings
Cuisine: Puerto Rican Lechonera
Ingredients: 1 unit Whole pig; 4 head Garlic; 0.5 cup dried oregano; 1 cup Adobo seasoning; 2 cup sour orange juice; 1 cup Olive oil; 3 tbsp Black peppercorns; 1 cup Kosher salt

A whole pig marinated and slow-roasted over charcoal on a spit for hours until the skin turns into crackling cuero and the meat pulls apart tender. It is the star of the lechoneras along Guavate's Ruta del Lechón.

🇺🇸United States· Puerto Rico

Prep: 60 min
Cook: 360 min
Total: 420 min
Servings: 20
Difficulty: Hard
Calories: 590 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Charcoal pit with rotating spit
•Long carving knives

Nutrition

Per serving, approximate

Calories: 590 kcal
fat: 44
carbs: 1
protein: 46
calories: 590

Instructions

1
Mash the garlic, oregano, adobo, peppercorns, and olive oil into a thick paste.
2
Loosen the skin where you can. Rub the paste generously over the meat and inside the cavity.
3
Stir the sour orange juice into any leftover paste. Pour it into the cavity.
4
Salt the skin heavily. Let the pig marinate overnight in the refrigerator or a cool area.
5
Mount the pig on a spit. Set it over hot charcoal at a steady, moderate distance from the coals.
6
Rotate continuously for 5-6 hours with even heat. Brush occasionally with pan drippings.
7
In the final hour, move closer to hotter coals. Cook until the skin blisters and turns crisp all over.
8
Rest for 20-30 minutes before carving. Separate the crispy cuero (skin) from the meat and serve both.

Chef's tips

Turn the pig steadily and keep the coals at an even, moderate heat. Rushing with high heat burns the skin before the meat cooks through.

Storage

Refrigerate shredded meat up to 4 days or freeze up to 3 months.

Reheating

Reheat gently covered in a low oven with a bit of broth to prevent drying.

Common mistakes to avoid

•Managing the fire unevenly, which creates burnt patches
•Carving the pig before it rests, which lets the juices leak out

Serving suggestions

Serve with arroz con gandules (rice with pigeon peas), morcilla (blood sausage), and pique criollo (hot pepper sauce)Pull pieces of crispy cuero (skin) separately to serve as a special snack