Here piggy, piggy

This is DEFINITELY party food in Panama. Any major event ilicits the appearance of this Lechón Asado (roast pork). Sometimes it is referred to as pernil, but it is always deliciously roasted pork kissed by garlic and spices.

This is how it rolls at Casa Price.

Lechón Asado

6-8 lb pork picnic shoulder roast, bone in
1/2 cp parsley, finely chopped
3 cloves garlic, minced
1 tsp salt
1 tsp Herb d’Provence OR
1 tsp dried oregano

Combine the parsley, garlic, salt, and herbs. Using a thin long knife, poke holes into the meaty side of the roast, about 1-inch deep.

Slip a pinch of the parsley mixture into the each hole. The holes should be about 1-inch apart.

Once you have filled the holes, score the fatty side of the roast. This will prevent the thicker layer from curling away and will make it easier when it’s time to slice this bad boy.

For the rub:
1 tsp Jugo Maggi or Worcestershire
2 tsp salt
1 tsp black pepper
3 cloves garlic, crushed
1 tbsp olive oil
Once you’ve filled the holes, combine the ingredients for the rub. Using your hands, rub this mixture all over the roast and allow it to rest for at least 1 hour. You can allow it marinate longer, overnight even.

Preheat oven to 400°. Place the roast, fat side up, on a roasting pan and rack, put it in the preheated oven and allow it to get some color for 15 minutes. Lower the temperature to 350° and roast until the internal temperature reaches 160° to 165° (about 35-40 minutes per pound).

Oh boy!

Remove it from the oven, tent it with foil paper and allow it to rest for 15 minutes before slicing. You can serve it just like this or with any one of these sauces:
Onion Brown Butter
Chimichurri

That’s it. Go eat now.