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Lechon is pig, usually a whole one. The proper name for what I'm making is Pernil, but

April 9 2017 at 9:36 AM

John in FL.  (Login gratewhitehuntr)
AR&P


Response to I find store-bought turkeys a lot less challenging to hunt,

unless you're Puerto Rican, or hang around some, it'd be unknown.

The traditional recipe calls for pork shoulder, garlic, oregano, black pepper, salt.
Stab holes and insert seasoning, allow to rest in fridge 24 hours.
Roast at 400-ish for 1 hour, then 275 for 2-3 hours.

I do mine like sauerbraten (or lechon asado) , with lemon/lime and vinegary wine, along with the usual spices. Slice skin into 1 inch squares.
3-4 days soaking in acid marinade.

Roast skin side down @275 for 6 hours, roll skin side up and turn to broil and the skin will puff and crisp like chicarrones.
Serve with olive oil vinaigrette incorporating the same spices.

Here is the spice mix, if you can still respect yourself as a cook after using pre-mixed spices wink.gif They can be useful for establishing a baseline flavor, learning what something is supposed to taste like before going to fresh whole spices.
Note, "Adobo" is not all the same, you want one incorporating the word lechon.
http://www.ebay.com/itm/AdoboChon-BOHIO-All-Purpose-Seasoning-10-5-oz-Pork-Flavor-Puerto-Rico-/142335035330?_trksid=p2385738.m2548.l4275

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This message has been edited by gratewhitehuntr on Apr 9, 2017 9:42 AM


 
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