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Colombian Lechona

Name: Colombian Lechona
Total time: 240 min
Yield: serves 8
Ingredients: 2 kg (shoulder) Pork; 300 g cooked Rice; 150 g Petits pois; 2 Onion; 4 cloves Garlic; 1 tbsp Cumin

Preparation time: 4 h
Servings: serves 8

Ingredients

serves 8

Pork — to buy2 kg (shoulder)
Rice — to buy300 g cooked
Petits pois — to buy150 g
Onion — to buy2
Garlic — to buy4 cloves
Cumin — to buy1 tbsp

Preparation

Prepare the filling: mix the pre-cooked rice, peas, onion, garlic and cumin, season well with salt and pepper.
Rub the whole pork shoulder with salt, crushed garlic and cumin, covering every side.
Stuff the piece of meat with the rice mixture, tying it well so it holds its shape while cooking.
Place in an oven preheated to 150°C and cook slowly, covered, for 3 hours, basting occasionally with the cooking juices.
Remove the lid or foil and raise the oven to 200°C for the last 30-40 minutes, until the skin is nicely crisp and golden.
Let it rest for 15 minutes before slicing, each portion containing meat, crispy skin and rice filling.
Serve with arepas or rice, it is the ultimate celebration dish in central Colombia.