Colombian Lechona-Style Pork

Ingredients

• 2kg pork shoulder, butterflied
• For marinade: 6 garlic cloves, 1 onion, 2 spring onions, 2 tbsp cumin, 1 tbsp salt, juice of 2 limes, 4 tbsp oil
• For stuffing: 2 cups cooked white rice, 1 cup yellow split peas (boiled), 1 onion fried, 1 tsp cumin, salt

Instructions

1. Blend marinade; rub all over the pork; rest overnight.
2. Mix the cooked rice with split peas, fried onion, cumin and salt.
3. Open the pork, layer the stuffing, and roll tightly; tie with string.
4. Score the skin.
5. Roast at 160C for 3 hours covered, then 230C for 30 minutes uncovered until crackling forms.
6. Rest 20 minutes; slice across.

Serving suggestions

• Serve with arepas and ají sauce.

Storage & reheating

Keeps 4 days; leftovers great in sandwiches.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions