Roasted Lechon is a classic Cuban and Spanish pork  recipe.  The word lechón originated from the Spanish term leche (milk). Therefore, lechon refers to a suckling pig that is roasted. This recipe is exquisite and well worth the time and preparation involved. Roasted Lechon is often cooked during the holiday season. 

1 boneless pork loin roast (3 to 3 1/2 lbs.)

4-6 cloves garlic, peeled and slightly crushed

1 1/2 tsp. kosher salt

1 tsp. black pepper

1 tsp. dried Mexican oregano

1/2 tsp. ground cumin

1 tablespoon olive oil

1 tablespoon white wine vinegar

1. Preheat oven to 425 degrees. Use small knife to make shallow slits on surface of roast, then set aside. In bowl of mini food processor, place crushed garlic and pulse to chop.

2.  Add remaining ingredients and process into paste—this will yield about 1/4 cup of seasoning rub. In heavy, nonstick roasting pan, place pork roast and rub with seasoning rub over all surfaces and into slits.

3. Place roasting pan in oven and cook for 30 minutes, turning once halfway through, until roast is brown on all sides.

4. Reduce heat to 325*F and continue cooking, about 1 hour or until temperature of roast reaches 160*F.

5. Cook longer for well-done roast. Remove roast from oven, cover with aluminum foil and let rest for 15 minutes before serving.

Serve with Cuban mojo sauce.

Recipe and photo courtesy of Latina Magazine.

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