I thought I would continue to get you excited about the upcoming pig roast by providing you with a picture of a typical Lechon Asado plate. The lechón (or roast pig for you gringos) is a typical Puerto Rican dish, usually served at large gatherings. Common side dishes (for me, anyway) would include yellow rice and pigeon peas (arroz con gandules), tostones (or fried plantains), and amarillos (literally translated as “yellows,” these are baked sweet plantains). No green stuff here except for in the marinade.
The lechón is the Puerto Rican version of pulled pork. The only difference, really, is in the marinade. Whereas your typical barbecue pulled pork would be marinated with a vinegar or apple cider base, the Puerto Rican version is marinated with a “mojo” (pronounced moho). My mojo will consist of bitter orange, olive oil, garlic (enough to choke a brood of vampires), fresh oregano, salt, and pepper. Pretty simple, yet incredibly flavorful. What is bitter orange, you might ask? Well, I can’t find it around here. Although it is pretty common in the tropics, even my specialty grocer doesn’t carry this particular orange. Here, it is commonly referred to as a Seville orange. However, you can make a semblance of the bitter orange by combining equal parts of regular orange juice and lime juice. It will work just fine for me.
By the time this pig is done cooking, it will just completely fall apart. Get your appetites ready.