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Lechón Asado Achiote- and Citrus-Marinated Roast Suckling Pig
PORK FOODSERVICE17Ingredients
60Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1/4 cup achiote paste
- 1 cup garlic (2 heads minced)
- 1 cup oregano (dried)
- 1 qt. vegetable oil
- 2 cups orange juice (freshly squeezed)
- 1/2 cup salt (kosher)
- seasoning
- 2 cups extra-virgin olive oil
- salt (To taste, kosher)
- 4 gal. water
- 4 cups salt (kosher)
- 2 cups sugar (granulated)
- 1 whole suckling pig (about 20 pounds cleaned, dressed, and butterflied)
- 1/4 cup olive oil (Arbequina)
- sea salt
- black beans (As needed)
- rice (As needed)
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Directions
- 1. To brine the pig, in a nonreactive container large and deep enough for the pig to be submerged (such as a clean plastic 30-gallon trashcan), combine the water, salt, and sugar
- 2. Mix until salt and sugar are completely dissolved. Slide the pig into the brine, cover and refrigerate, fully submerged, for 24 to 48 hours.
- 3. Line a large baking sheet with parchment paper.
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