The Lechón King of the South Bronx

Ingredients

• 1/2 pig Pork Shoulder (half pig) (Skin on, bone‑in; about 20‑25 lb, trimmed of excess fat)
• 1/4 cup Kosher Salt (For dry rub and brine)
• 2 tablespoons Dried Oregano (Traditional Puerto Rican seasoning)
• 8 cloves Garlic Cloves (Minced)
• 1 tablespoon Black Pepper (Freshly ground)
• 2 tablespoons Olive Oil (For rub)
• 4 cups White Rice (Rinsed, cooked in water with a pinch of salt)
• 4 pieces Ripe Plantains (Cut into 1‑inch slices, fried until golden)
• 2 pieces Ripe Banana (Sliced and placed on top of rice before serving)
• 12 pieces Large Shrimp (Peeled, deveined, sautéed with garlic)
• 1 cup Water (For basting during roasting)

Instructions

1. Prepare the Pork

   Rinse the pork shoulder, pat dry, and score the skin in a crosshatch pattern about 1/4‑inch deep. This helps the skin crisp later.

   Time: PT10M

2. Season the Meat

   Combine kosher salt, dried oregano, minced garlic, black pepper, and olive oil to form a dry rub. Rub the mixture all over the pork, making sure to get it into the skin cuts and the cavity.

   Time: PT10M

3. Hang or Rest the Pork

   If you have a sturdy hook, hang the pork in a cool, well‑ventilated area for 2 hours. Otherwise, place it on a rack in the fridge uncovered for the same time.

   Time: PT2H

4. Preheat Oven

   Preheat the oven to 300°F (150°C).

   Time: PT15M

   Temperature: 300°F

5. Roast the Pork Low and Slow

   Place the pork on a large roasting pan, bone side down. Add 1 cup of water to the pan for moisture. Roast for 6 hours, basting with pan juices every hour.

   Time: PT6H

   Temperature: 300°F

6. Increase Heat for Crackling

   After 6 hours, remove foil, increase oven temperature to 425°F (220°C), and roast an additional 30 minutes or until the skin is blistered and crackly.

   Time: PT30M

   Temperature: 425°F

7. Rest the Pork

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

   Time: PT20M

8. Cook the Rice

   Rinse 4 cups of white rice until water runs clear. Combine with 8 cups water and a pinch of salt in a saucepan. Bring to boil, then reduce to low, cover, and simmer 18 minutes. Fluff and keep warm.

   Time: PT20M

   Temperature: Low simmer

9. Fry Plantains

   Heat oil in a frying pan over medium heat. Fry plantain slices until golden brown on both sides, about 3 minutes per side. Drain on paper towels.

   Time: PT10M

   Temperature: Medium

10. Sauté Shrimp

    In the same pan, add a little oil and sauté shrimp with minced garlic for 2‑3 minutes until pink and opaque.

    Time: PT5M

    Temperature: Medium

11. Plate the Dish

    On a large platter, spread a bed of rice, top with sliced ripe banana, arrange carved pork pieces, add fried plantains on the side, and garnish with sautéed shrimp. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

40 g

Carbohydrates

80 g

Fat

35 g

Fiber

5 g