Lechón is an Hispanic-style cuisine. The word Lechón originated from the Spanish term, meaning roasted suckling pig. Lechón is a popular cuisine in the Philippines, Cuba, Puerto Rico, the Dominican Republic, and other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig, cooked in charcoal. The term Lechón is also used for roasted chicken, and beef cuisines.

Lechón is often cooked during the festival season (known as fiestas), the holiday season, and other special occasions. At this time a Spanish Roast Pork also known as Lechon Asado made from pork loin, lemon juice, fresh oregano and other spices such as black pepper, garlic etc. will really satisfy our appetite.

Spanish Roast Pork

4-lb roast pork loin
2 quarts lemon juice
2 cups sour orange juice or 1 cup sweet orange juice
24 cloves garlic
4 tbs fresh oregano
4 tbs fresh parseley
2 tbs coarse salt
2 tsp black pepper
1/2 cup olive oil

Add all of the mojo ingredients to a blender, using several batches to
complete the mixture.  Blend until pureed.  Reserve half of the mixture for
sauce for pork and yuca.  Pierce the pork with a fork all over.  Place the
pork in a large plastic bag and pour in half of the mojo mixture.  Seal bag,
and place in refrigerator 24 hours.  Next day, remove pork and place in 325
deg F oven and roast at 30 min/pound or use meat thermometer.  Allow pork to
rest 30 minutes before carving.  Serve with mojo sauce.

Yuca

3-lbs frozen yuca pieces (easier to prepare than fresh) available in most
large groceries or Latin markets.
1 tbs salt
2 quarts water

Bring salted water to boil in large pot.  Add frozen yuca, return to boil,
and simmer 30 minutes or until al dente.  Drain and remove any fibrous
strands from yuca pieces. Serve with mojo sauce.

references:https://groups.google.com/forum/?fromgroups#!topic/alt.cooking-chat/ZiRJ6YivicM

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