Lechon Recipe


Lechon Recipe

How To Make Lechon

Lechon is a traditional Spanish dish that takes whole pig and roasts it. It makes use of a suckling pig, so the skin is crispy while the meat is juicy.

Prep: 1 hr
Marinate: 8 hrs
Cook: 5 hrs
Total: 14 hrs


  • 20 pcs garlic cloves
  • 1 bunch cilantro, trimmed
  • 1 cup fresh oregano leaves, loosely packed
  • 5 tbsp kosher salt
  • 2 tbsp black pepper
  • 2 tbsp ground cumin
  • cup olive oil, divided
  • 4 cup fresh orange juice, (about 8 oranges)
  • 4 cup fresh lime juice, (about 10 limes)
  • 18 lb suckling pig, (1 whole)


  1. Place garlic, cilantro, oregano, salt, pepper, cumin, and half cup of the oil in a blender. Slowly add orange and lime juice, and pulse until smooth, 10 to 12 times. Remove 1 cup marinade mixture, and reserve for later use.

  2. Place pig in a container that is large enough to accommodate its size. Thoroughly coat with remaining marinade mixture, rubbing all over pig. Cover container, and chill 8 to 24 hours, basting occasionally.

  3. Preheat oven to 275 degrees F. Place a wire rack in a large, aluminum foil-lined rimmed baking sheet or roasting pan. Remove pig from marinade, and place on rack, discarding marinade.

  4. Inject pig all over with reserved 1 cup marinade mixture, and rub with remaining 1 cup oil. Roast pig in preheated oven until a meat thermometer inserted into the shoulder joint close to the head registers 160 degrees F, about 4 hours, rotating pan, if necessary.

  5. Increase oven temperature to 425 degrees F, and roast until skin is golden brown and crispy, about 1 hour. Let rest 20 minutes. Serve immediately.


  • Sugar: 9g
  • :
  • Calcium: 138mg
  • Calories: 1214kcal
  • Carbohydrates: 20g
  • Cholesterol: 429mg
  • Fat: 55g
  • Fiber: 3g
  • Iron: 6mg
  • Monounsaturated Fat: 31g
  • Polyunsaturated Fat: 6g
  • Potassium: 2897mg
  • Protein: 154g
  • Saturated Fat: 12g
  • Sodium: 3247mg
  • Vitamin A: 337IU
  • Vitamin C: 66mg
Nutrition Disclaimer
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