Lechón Recipe

Inspired by Hugo's

Time13h

Serves12

braised tender suckling pig with crisp skin, habanero salsa, tortillas

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Ingredients

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Main Ingredients

1 each Suckling pig (around 10-15 lbs)

10 cloves Garlic cloves

2 tbs Celtic sea salt

1 tbs black pepper

1 cup ReaLemon lemon juice

1 cup olive oil

4 peppers Habanero peppers

2 medium Tomatoes

1 large Onion

1 bunch Fresh cilantro

12 pieces Tortillas

Method

Cooking Instructions

Prepare the Marinade

In a blender, combine garlic, salt, black pepper, lemon juice, and olive oil. Blend until smooth.

Marinate the Pig

Rub the marinade all over the suckling pig, making sure to get it under the skin as well. Cover and refrigerate for at least 12 hours or overnight.

Preheat the Oven

Preheat your oven to 250°F (120°C).

Roast the Pig

Place the pig in a large roasting pan, skin side up. Roast in the preheated oven for about 6-8 hours, or until the skin is crisp and the meat is tender. Baste occasionally with the pan juices.

Prepare the Habanero Salsa

While the pig is roasting, prepare the salsa by blending habanero peppers, tomatoes, onion, and cilantro in a blender. Add salt to taste.

Serve

Once cooked, remove the pig from the oven and let it rest for 30 minutes. Carve and serve with the habanero salsa and warm tortillas.