Food & more...

Lechón en la varita

Lechón Asado

Read these suggestions SEVERAL times BEFORE getting started.

Oven or vara. In Puerto Rico they used to cook the pigs - whole - outdoors on a stick. In the states, especially at Christmas we need a makeshift oven and shelter to keep the cold and snow out. Use a large rotisserie grill if available, or make an inexpensive cinder block oven. You can split the pig in half and spread-eagle for faster cooking.

Time frame:

4 weeks to the D-day - order pig 
1 week to D-day - buy seasoning ingredients 
2 days to D-day - prepare seasoning 
24 hrs to the D-day - pick up pig and season it
Start cooking 8 hrs before meal time.

Ingredients and supplies needed:

pig - cleaned and ready to go.
razor blade to cut any hairs missed by butcher, vinegar to wash pig, sharp knife to make slits on raw pig for seasoning
Pig cold storage (large tub or container), ice 
bale wire and stick (preferably metal rod)
basting brush,
charcoal (20 lbs for a big pig), charcoal fluid, shovel, large rotisserie (optional) or makeshift oven. 
a flat surface (table) to cut cooked meat, butcher knife, large trays to serve

Seasoning ingredients for a 100 pound pig:

2 cups crushed garlic
1 cup dried oregano
1 cup black pepper
3/4 cup salt
7 cups achiote oil

Mix all ingredients in a blender. Make it one day ahead and refrigerate.

Order your pig - call around to find where to buy a pig in your area. Call butchers or visit meat markets outside the city limits until you find a source. The best pigs are under 120 pounds. If you're having a big party cook two pigs. A 90 pound pig can