Lechón Asado ~ Roast Pig

1 lechoncito (como de 50 libras)

2 cda de Pimienta negra

1/2 taza de Ajo molido

3 cda de Perejil, picado

1/2 taza de Vinagre

1/4 taza de sal

3 cda de Orégano

1/2 taza de aceite de oliva

Asegura que el carnicero haya limpiado y pelado el lechoncito bien. Prepara el sazón mezclando bien todos los ingredientes. Sazona bien el lechoncito por dentro y por fuera y pongalo en una bolsa plástica (de basura) bien amarrado. Ponga la bolsa en la nevera por 12 horas. Saca el lechón de la bolsa y pongalo en un molde de hornear grande. Amarras las patas y cocinas en un horno de 300 grados por 5 horas.

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1 (50 pound) suckling pig

Kosher salt and cracked black pepper

1/2 cup chopped garlic

1/2 cup finely chopped parsley

1/4 cup chopped fresh thyme

Salt and fine black pepper

1/4 cup vinegar

1/2 cup olive oil

This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours.

Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, olive oil, and vinegar. Whisk the marinade until incorporated. Season well with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours.

Remove the pig from the refrigerator and out of the bag, reserve the marinade. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig for about 5 hours, basting and turning the pig every hour. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.