Lechón Recipe

Prepare garlic paste

In a blender or mortar and pestle, combine the garlic cloves, oregano, sea salt, and black pepper. Pound or blend to form a coarse paste.

Make the marinade

In a large bowl, whisk together the orange juice, lime juice, olive oil, soy sauce, brown sugar and adobo seasoning until the sugar dissolves. Stir in the garlic-oregano paste to incorporate.

Score the pork skin tightly in a crosshatch pattern about 1/2 inch apart without cutting into the meat. This helps fat render and skin crisp. Rub the garlic-oregano paste all over the meat side and into incisions; reserve some paste for later. Pour the marinade over the pork, massaging to coat. Place pork in a large nonreactive container or heavy-duty zip-top bag, add bay leaves and peppercorns. Refrigerate and marinate at least 12 hours, preferably 24 hours, turning occasionally so the marinade penetrates evenly.

Remove the pork from the refrigerator 1 hour before cooking to come toward room temperature. Preheat oven to 325°F (160°C). Set an oven rack in a low position and place a deep roasting pan on the rack.

Place the quartered onions in the bottom of the roasting pan along with the stock to create a flavorful base and to keep the meat elevated slightly. Transfer the pork on a rack set in the roasting pan, skin side up. Spoon any reserved marinade over the meat (not on the skin).

Cover the pork loosely with foil and roast for 3 hours, basting every 45 minutes with the melted butter mixed with a few tablespoons of the pan juices. During this low-and-slow roast the meat will tenderize and the skin will begin to render.

After 3 hours, increase oven temperature to 450°F (230°C). Remove the foil and continue roasting 20–30 minutes, watching closely, until the skin puffs and becomes blistered and deeply golden-brown and crisp. If pieces of skin are not crisping evenly, move them under the broiler in short bursts (1–2 minutes) until crisp, taking care not to burn.

Check internal temperature in the thickest part of the pork with an instant-read thermometer; it should read 195–205°F (90–96°C) for tender pulled-style pork. If using the pork as sliced roast rather than pulling, 185–190°F (85–88°C) is acceptable for sliceable but tender meat. Rest the roast tented with foil for 20–30 minutes before carving to let juices redistribute.

Transfer the rested pork to a cutting board. Using a sharp knife, carve the meat into chunks or slices, and break apart sections of crisp skin (lechón crackling). Arrange on a platter, sprinkle with chopped cilantro, and serve with lime wedges and roasted sweet potatoes or plantains if using.

Spoon some of the pan juices into a small saucepan and simmer 2–3 minutes to concentrate flavors; serve alongside for drizzling. Offer extra hot sauce or mojo criollo if desired.