Lechon A La Varita
Triditional Roasted Pig

In Puerto Rico and other parts of “El Caribe” they used to cook the pigs - whole - outdoors on a stick. In the states, this tradition has been preserved with few changes; many people use a large rotisserie grill, while others make an inexpensive cinder block oven.

You can split the pig in half and spread-eagle for faster cooking.

Lets Get Started:
Time frame: 4 weeks to the D-day - order pig
1 week to D-day - buy seasoning ingredients
2 days to D-day - prepare seasoning
24 hrs to the D-day - pick up pig and season it
Start cooking 7 hrs before meal-time.

Supplies Needed:

Pig - cleaned and ready to go
Razor blade - to cut any hairs missed by butcher
Vinegar - to wash pig
Sharp knife - to make slits on raw pig for seasoning
Cold storage - (large tub or container), ice to store pig
Bale wire and stick - preferably metal rod
Basting brush
Cheesecloth – to cover pig once it is seasoned
Charcoal - (20 lbs for a big pig), charcoal fluid, shovel, large rotisserie (optional) or
makeshift oven
Table – hard smooth surface to cut cooked meat, butcher knife, large trays to serve

Ingredients Needed:

One 25 lb suckling pig, ready to cook
24 cloves garlic, peeled
3 tbsp whole dried oregano
1 tbsp peppercorns (Whole black peppers)
3/4th cup salt
½ Cup sour orange juice (Jugo de naranja agria)
Achiote

What to do!

CRUSH the above ingredients in a pilón. Mix thoroughly the garlic, oregano, peppercorns, salt and ½ sour orange juice. Make deep gashes in pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and over the ribs. Rub seasoning into the gashes, as well as inside and outside the pig. Cover with cheesecloth and set overnight in a cool place.