• 1 pork of 25 pounds, whole and clean
  • 1 beer (12 oz.)
  • 1 cup extra virgin olive oil
  • 1 coriander cilantro fresh, whole and clean
  • 1 large garlic, whole and peeled
  • 1 tbsp achiote (annato powder)
  • 1 tbsp dried oregano
  • 1 tbsp dry parsley
  • Salt and pepper as desired
  • for taste
  • 20 pounds of coal
  • 1 box for roasting
  • (The Caja ChinaTM)


  • Serving Size: 15
  • Cook time: 5 hours

Roast your lechón using this recipe and it’ll be the star of your table at Noche Buena and beyond.



  1. Mix in the blender, hand mixer, molcajete or wooden pylon all ingredients (except pork), until you create a marinade sauce
  2. With your hands, proceed to marinate the pork with the sauce. If you have a syringe, add liquid in the thicker areas of the pig to get more flavor
  3. Leave cooled preferably from the previous day or season 1-2 hours before cooking, always with the skin facing up
  4. Heat 12-15 pounds of charcoal until it is about to embers and using a heat-resistant spatula, be sure to spread them throughout the tray
  5. Using gloves, remove the tray from the embers when it is already hot and place the tray with the pork, on the grill to roast, with the skin facing down and securing it with the “S” shape hooks (that come with La Caja China) on the other grill
  6. Cover it with the charcoal pan on top and cook for 3 hours, adding 7-8 pounds of charcoal every hour to maintain a constant temperature
  7. After three hours, remove the charcoal tray, and turn the pig upside down
  8. Cook for 30 more minutes or until the skin is crispy. Remove the pork, let rest about 20 minutes and then enjoy