Ingredients

Method

Season the pig inside and out with plenty of salt and pepper.

Rub the pig with the fresh herbs, garlic cloves, and olive oil.

Roast the pig in a large pit or in an oven (if it's small enough) at a low temperature for several hours, until the meat is tender and the skin is crispy.

Allow the pig to rest for a bit before carving and serving. Enjoy the lechón with your choice of side dishes.