Recipe
Lechón a la criolla
Whole suckling pig marinated with garlic, cumin, oregano, and sour orange, roasted on a spit over a wood fire. The classic of Cuban celebrations.
- Preparation30 min
- Cooking3 h 30 min
- Total time4 h
- Servings40 servings (1 whole suckling pig)
- DifficultyAdvanced
Spit-roasted suckling pig is one of the most traditional preparations in Cuban cuisine, a star at parties, Christmas Eve, and backyard gatherings. Here we give you the trick to achieve deliciously seasoned meat, with its criollo mojo of garlic, cumin, oregano, and sour orange.
Ingredients
Check off the ingredients you have.
For the suckling pig
For the marinade (per kilogram of pork)
Method
The marinade
- Mash the garlic together with the salt, oregano, cumin, and pepper until a paste forms.
- Add the peeled onion cut into small cubes and the sour orange juice (or lemon juice). Mix well.
- Pierce the suckling pig with a knife in several places and rub it with the marinade, preferably inside, so the seasonings penetrate well. Reserve some mojo to brush on during cooking.
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Roasting on the spit
- Make an incision under the tail and pass the spit through the entire pig up to the mouth. Use a heat-resistant pole that does not impart strange odors to the meat.
CiberCuba - Prepare a good fire with wood or charcoal (traditionally wood and guava leaves) and place two forks where to support the spit.
- Place the suckling pig on the forks and turn it every so often so it cooks evenly.
- While roasting, brush it with mojo from time to time using a brush.
- The cooking time depends on the size of the pig. To know if it is ready, pierce the legs and the loin: when they no longer release juice, it is done.
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