Lechón (Roasted Pig) with José de Jesús

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than pork.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are convenient and budget-friendly.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Regular potatoes are often cheaper and more available.

Coat the entire pig with olive oil.

Prepare the rub with 1/2 cup salt, 1/4 cup ground pepper, 1/4 cup fresh oregano, 1/4 cup garlic salt, and 1/8 cup sazon seasoning.

Smash a head of garlic and mix it into the rub.

Make incisions in the pig's muscles for flavor infusion.

Stuff the seasoning into the incisions and rub the remaining seasoning all over the pig.

Place the pig skin down in the la cajacina.

Insert a probe into one of the hams to monitor temperature.

Light 8-9 pounds of charcoal and let it burn for about 20 minutes.

Spread the charcoal evenly under the pig for even cooking.

Cook the pig for about three hours, adding 5-6 pounds of charcoal every hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens