Lechón al Asador Cruz - Receta Navideña de Locos X el Asado

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while providing a neutral flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without alcohol.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Sweet paprika is more affordable and still flavorful.

suckling pig

💰Cheaper: young goat

Young goat can be a more affordable alternative with similar cooking properties.

Prepare the lechón by making small incisions in the front and back quarters.

Insert garlic and salt into the incisions to flavor the meat.

Tie the lechón to the stainless steel cross, ensuring the back quarters are positioned on top for maximum heat exposure.

Stretch the lechón as much as possible to increase surface area exposed to heat and secure it tightly with wire.

Position the lechón slightly inclined on the side of the rib bone to prevent burning the skin.

Cook the lechón over low heat for 2.5 to 3 hours, with a total cooking time of at least 4 hours.

While the lechón cooks, prepare the brine by crushing a few garlic cloves and mixing with salt, pepper, ají molido, laurel, and pimentón in warm water to dissolve the salt.

Let the brine sit for 10 minutes, then apply it to the lechón once it starts to release fat and moisture.

After 3 hours, check the color of the lechón and turn it to brown the skin, cooking for an additional 40 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level: