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Nueva York-Style Lechon

Get ready to feast on this Nueva York-Style Lechon, a mouthwatering twist on the classic Puerto Rican roast pork dish. Tender, juicy, and packed with flavor, this recipe will transport your taste buds straight to the heart of the Big Apple!

Tasty Team
71% would make again
Nueva York-Style Lechon


for 10 servings

  • 12 cloves garlic, minced
  • 2 tablespoons black pepper
  • 2 tablespoons salt
  • 10 lb suckling pig (4.5 kg), patted dry
  • 4 stalks lemongrass, pounded, tough outer layer removed
  • 1 large white onion, quartered
  • 1 bunch green onion
  • 1 ½ lb longanisa humada (680 g)
  • ¼ cup soy sauce (60 g)


  1. Preheat the oven to 450˚F (230˚C).
  2. Combine the minced garlic, salt, and pepper in a medium bowl. Rub the mixture on the inside cavity of the suckling pig.
  3. Stuff the lemongrass, onion, green onions, and longanisa inside the cavity.
  4. Sew the cavity shut with butcher’s twine.
  5. Transfer the pig to a large baking sheet. Brush the pig with soy sauce and cover the ears and tail with aluminum foil.
  6. Roast for 30 minutes, then reduce the heat to 350˚F (180˚C) and continue to cook for 2½ hours, or until the internal temperature reaches 160˚F (70˚C) and the skin is crispy.
  7. Remove the pig from the oven and reserve the pan drippings for the pancit.
  8. Enjoy!
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Nueva York-Style Lechon