HOW TO MAKE THE BEST LECHON CON GALLO PINTO

Rinse the pork shoulder picnic and dry it well, focusing on the skin for crunchiness.

Poke about nine deep holes in the skin and insert garlic cloves into each hole.

Season the pork shoulder with salt all over, including the skin, ensuring it stays on top for crunchiness.

Preheat the oven to 350 degrees Fahrenheit and roast the pork for four and a half hours.

Slice the cabbage, removing the top layer, and slice the tomatoes and onions.

Chop the Serrano pepper and mix it with lime juice, white vinegar, water, and salt in a bowl.

Mix the cabbage salad with clean hands to ensure even distribution of flavors.

In a pan, heat olive oil on high and add one cup of rice, stirring it around.

Add two cups of water and salt to the rice, taste the water for seasoning, and cover it when the water barely covers the rice.

Turn the heat down to low and cover the rice for 20 minutes.

In another pan, heat oil over medium heat and fry garlic for about a minute to infuse the oil with garlic flavor.

Add the beans to the garlic oil, season with salt, and cook until the beans are slightly dry.

Slice the plantains thinly and deep-fry them until crispy, adding salt to taste.

Check the rice after 20 minutes and mix it with the beans when both are ready.

Remove the pork from the oven after four and a half hours and serve with the rice, beans, and salad.

Equipment Needed

Spice Level:

Dietary

Allergens