How to Make Lechon: Pork Roast with Crispy Crackling

[@ProjectReboot]

Have any of you ever had legit lechon? Where'd you get it and how was it?

[@ProjectReboot]

Mr. Meeseeks hah you win!

[@ProjectReboot]

Mr. Meeseeks that’s awesome. You guys definitely know what’s up then!

[@tanyaware3769]

The narration of this video was funny and entertaining😊

[@claudettejordan3801]

Oh yeah I like that looks easy to make and I’m going to try it

[@mariaarrieta2033]

Wow 😮 this video is making me really hungry for crispy lechon! I think 🤔 I’ll make some this weekend

[@ProjectReboot]

Don't make some without me! You definitely owe me some crispy skin. You were munching on all of it the last time!

[@lgarcia9095]

Have used your method 3 or 4 times since I found it a couple of months ago. Simple, great taste and meat is crispy on the outside and tender on the inside. My favorite way to prepare pork roast now. Try it, you won't regret it!

[@ProjectReboot]

Thank you so much for letting me know! It means so much to me that others are enjoying and experimenting with these recipes!

[@dehdarkz1191]

I love this so much! Here in Puerto Rico we make it as well the same way! We also eat Lechon and call it the same way! Crazy how two different cultures have the same way of cooking the same item. We call this dish Pernil and is amazing!

[@ProjectReboot]

I love it when multiple cultures share dishes. Reminds me that we’re all connected even amidst lots of differences

[@dehdarkz1191]

@@ProjectReboot I agree! Love how the internet can bring us closer together. Will definitely follow for more videos!

[@msgypsyqueen]

You got me at the 2-3 second mark... oh my GEEZUSS! 🐷😍😍😍😍

[@ProjectReboot]

Right?! Crunchy.

[@msgypsyqueen]

@@ProjectReboot .... ABSOLUTELY!!! 👍🤓🐷🇨🇦🎉

[@monicaarrieta4887]

That’s some amazing ASMR right there!

[@ProjectReboot]

Lol. It was crunchy

[@willettmary889]

OMG, I want that now!!!

[@fabiennejauncey9746]

Where are the cooking times and the temperatures ??

[@martynscott7006]

That looks amazing! I know that you said 3 hours at 350%, but due to size differences on the picnic roast, what internal temperature should it be internally?

[@limitlessmom737]

Lechon!! It looks perfect!

[@ProjectReboot]

Yes! I definitely prefer my lechon without a face!

[@robertadaversa2503]

I just put one in the oven. Thanks for the recipe. It looks like your roast is more tender- roast-like and less like pulled pork than some of the other recipes I looked at. That's what I'm going for, something to serve sliced with gravy on the side. I'm thinking internal temp around 175 - 180.

[@NJ_1315]

Looks so good! Did you mention how much time and at what temperature you cooked the pork?

[@ProjectReboot]

Thanks for asking! seems like I forgot to put that in the video. I believe we did 350 for 3 hours. If the skin still needs time to crisp up at that point, you can use the broiler for a few minutes (just watch the skin carefully to make sure it doesn't burn!) I've also really liked using my Searzall to get the skin just right. I have a video for that on my channel too!

[@TawneeDenise]

That looks amazing. Any suggestions on a good beer to pair that with? I remember Dad having ice cold beer with lechon at every Pista Sa Nayon.

[@ProjectReboot]

Great question. I’m definitely not an expert on beer given the carb count! But a cold one definitely sounds awesome with some lechon.

[@donnacohen646]

❤❤❤❤

[@jjd1239]

is it just me or you actually forgot to say what temperature setting?

[@trythisj]

Have actually been prepping our roast for tomorrow since a few hours ago! Been brining the meat side for a few hours and now dry brining the skin for at least 12hrs in the fridge! Will inject some garlic cloves tomorrow before going into the oven..thanks for that! Will have some crackin crackling tomorrow for lunch! Yum!😛🍴🐷

[@ProjectReboot]

Awesome! Let us know how it turns out!

[@trythisj]

@@ProjectReboot turned out AWESOME! I didn't believe it myself! Haha..skin was absolutely crunchy and the meat was super tender and juicy! Couldn't believe how much juice got out. And the garlic inside the pork was super yummy as well!👍😛🍴🐷

[@ProjectReboot]

@@trythisj I'm so jealous! I need to make this again soon!

[@trythisj]

@@ProjectReboot YESSS! Any time there's a sale on pork joint/roast..make it! Haha...

[@annarosebautista124]

Hi. I tried this recipe 2X now but at 3 hours, it does not seem to be cooked inside. I have to put the meat back in the oven for another hour. Is the cooking time based on the weight as well? The skin is still not crispy overall.. any tips?

[@jjd1239]

It’s a good recipe I played it a few times to see if I missed anything, however you forgot to mention temperature setting

[@annarosebautista124]

it said 350

[@simplelifed7523]

do u have to boil the water in the pot or just room temperature?

[@ProjectReboot]

No need to boil! Room temp is fine.

[@Baliane22]

I keep telling myself not to watch food porn at 3am but here I am and the market doesn’t open till 8am. Damn. YOU.

[@ProjectReboot]

Hahaha awww so sorry!

[@houstonrealestates7124]

You need to start making videos again.

[@ProjectReboot]

Thank you! I’ve really been thinking about this for a while. Will start back up again soon!

[@houstonrealestates7124]

You should do the suckling pork roast! Your description cracks me up!

[@whitney3750]

Mine is in the oven right now!

[@ProjectReboot]

So jealous!

[@whitney3750]

This was my very first time making it, it turned out great! The skin was crispy and delicious. And the meat was very tender! I think next time, adding some honey or brown sugar in the same holes as the garlic went into would give it some more flavor/sweetness. I’m gonna try it next time 💕

[@ProjectReboot]

@@whitney3750 that sounds super good!

[@PICOTONA]

Oven temperature???

[@ProjectReboot]

2:04 - 350F

[@sentry2236]

Intro is way too long