Colombian Lechona

About This Recipe

Lechona is the crown jewel of Colombian festive cuisine, particularly from the Tolima department. A whole pig is stuffed with a savory mixture of seasoned rice, yellow peas, and pork meat, then slow-roasted for 8–12 hours until the skin becomes shatteringly crispy while the inside remains tender and flavorful. This home version uses a pork shoulder to capture the same flavors.

Ingredients

Serves 12

• 3 kgbone-in pork shoulder
• 2 cupswhite rice, partially cooked
• 1 cupyellow split peas, cooked
• 1 largeonion, finely chopped
• 6 clovesgarlic, minced
• 2 tspground cumin
• 2 tspachiote (annatto) powder
• 1 tsporegano
• 2 tspsalt
• 1 tspblack pepper
• 2 tbspvegetable oil

Instructions

1. 1

   Score and marinate the pork

   Score the pork skin in a crosshatch pattern. Rub all over with salt, pepper, cumin, achiote, and garlic. Marinate overnight in the refrigerator.

2. 2

   Make the stuffing

   Sauté onion and garlic in oil until soft. Mix with partially cooked rice, cooked peas, cumin, achiote, salt, and pepper. The mixture should be seasoned and semi-dry.

3. 3

   Stuff the pork

   Make a deep pocket in the pork shoulder by cutting along the bone. Fill generously with the rice stuffing. Tie with kitchen twine to secure.

4. 4

   Slow roast

   Roast at 160°C (320°F) for 5–6 hours until internal temperature reaches 90°C (195°F) and the meat is falling apart.

5. 5

   Crisp the skin

   Increase oven to 230°C (445°F) for the last 20–30 minutes to blister and crisp the skin.

6. 6

   Rest and serve

   Rest 20 minutes before carving. Serve with arepa and ají sauce.

Variations

• •

  Traditional lechona uses a whole pig

• •

  Add chicharrón bits to the stuffing

• •

  Serve with Colombian hogao sauce

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 5 days. Reheat stuffed meat in the oven at 180°C.

Frequently Asked Questions