Lechona (Colombian Roast Pork)

Ingredients

• 5 kg Pork Shoulder with Skin (Whole piece, skin left on for crispiness)
• 2 cups Long Grain White Rice (Rinsed and drained)
• 1 cup Green Peas (Frozen, thawed)
• 1 cup Carrots (Diced small)
• 1 large Onion (Finely chopped)
• 4 pieces Garlic Cloves (Minced)
• 2 tbsp Ground Cumin
• 2 tbsp Paprika (Sweet or smoked)
• 2 tbsp Salt
• 1 tsp Black Pepper (Freshly ground)
• 2 tbsp Vegetable Oil (For rubbing skin)
• 1 cup Chicken Broth (Adds moisture during roasting)
• 2 tbsp Butter (Dot on top of pork before roasting)

Instructions

1. Prepare the Pork Skin

   Pat the pork shoulder dry, then using a sharp knife score the skin in a cross‑hatch pattern about 1 cm deep, being careful not to cut into the meat.

   Time: PT15M

2. Make the Marinade

   In a mixing bowl combine onion, garlic, cumin, paprika, salt, pepper, and vegetable oil to form a paste.

   Time: PT10M

3. Marinate the Pork

   Rub the spice paste all over the meat side of the pork, then flip and rub a little oil on the scored skin side. Wrap loosely in plastic wrap and refrigerate for at least 45 minutes (or up to overnight for deeper flavor).

   Time: PT45M

4. Preheat the Oven

   Preheat a conventional oven to 350°F (175°C).

   Time: PT15M

   Temperature: 350°F

5. Arrange the Pork for Roasting

   Place the pork on a roasting pan skin‑side up. Tuck kitchen twine around the meat to keep it compact, and pour chicken broth into the pan (not touching the skin). Dot butter on top of the skin.

   Time: PT10M

6. Roast the Lechona

   Roast uncovered for 2 hours 30 minutes, or until the internal temperature reaches 160°F (71°C) and the skin is golden‑brown and crisp. If the skin begins to darken too quickly, tent loosely with foil.

   Time: PT2H30M

   Temperature: 350°F

7. Rest the Pork

   Remove the lechona from the oven, cover loosely with foil and let rest for 20 minutes before carving. This allows juices to redistribute.

   Time: PT20M

8. Prepare the Rice Filling (Optional)

   While the pork rests, combine the rinsed rice, peas, carrots, and a pinch of salt in a saucepan with 2 cups water. Cook until rice is tender, then fluff.

   Time: PT20M

   Temperature: 212°F

9. Carve and Serve

   Slice the pork into thick pieces, ensuring each serving includes a piece of crispy skin. Serve with the rice mixture on the side.

   Time: PT10M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

30 g

Fat

55 g

Fiber

3 g