Colombian Stuffed Pork Roast (Lechona)
Lechona Say it: leh-CHOH-nah
Lechona is a festive dish from Tolima, Colombia, traditionally made by stuffing a whole pig with rice, peas, and spices, then roasting it until the skin is crackling crisp. For home cooks, a pork shoulder works beautifully. The rice absorbs the rich pork juices, the peas add sweetness, and the skin becomes golden and crunchy. It's served at celebrations and family gatherings, often with arepas and aji. The taste is savory, aromatic with cumin and achiote, and deeply satisfying.
Colombian Stuffed Pork Roast (Lechona)
Lechona
Pronounced leh-CHOH-nah
- Serves
- 4
- Prep
- 20 min
- Cook
- 2 hr 40 min
- Total
- 3 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pork
For the stuffing
Method
Pat the pork shoulder dry and score the skin in a diamond pattern with a sharp knife. In a small bowl, mix the garlic, cumin, achiote, salt, pepper, orange juice, and vinegar into a paste. Rub the paste all over the pork, massaging it into the scored skin. Cover and refrigerate for at least 2 hours or overnight.
Heat the olive oil in a saucepan over medium heat and cook the onion and garlic until soft and translucent, about 5 minutes. Stir in the rice, peas, cumin, achiote, salt, and pepper, then add the water and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, until the rice is partially cooked and most of the liquid is absorbed; let cool.
Preheat the oven to 350°F (175°C). Lay the pork skin-side down on a work surface and spread the cooled rice mixture evenly over the meat, leaving a 1-inch border. Roll the pork up tightly and tie with kitchen twine at 2-inch intervals.
Place the rolled pork in a roasting pan, skin-side up, and pour 1 cup (240 ml) water into the bottom of the pan. Cover tightly with foil and roast for 2 hours.
Remove the foil, increase the oven temperature to 400°F (200°C), and roast for another 30–40 minutes, until the skin is golden, blistered, and crispy and the internal temperature reaches 190°F (88°C). If the skin needs more crisping, broil for a few minutes, watching carefully.
Let the roast rest for 15 minutes before removing the twine and slicing into thick rounds. Serve with the pan juices.
Regional variants
Some home cooks add a handful of chopped bacon or pork scraps to the rice stuffing for extra richness. In some regions, beer is used instead of orange juice in the marinade.
Cook's notes
- Ask your butcher to butterfly the pork shoulder to make stuffing easier.
- For extra crispy skin, dry the skin thoroughly with paper towels and rub with a little oil before roasting.
- Let the roast rest before slicing to keep the juices in.
Serve with
White arepas, aji (Colombian hot sauce), and a simple lettuce and tomato salad.
Make ahead and storage
Assemble the stuffed pork up to 1 day ahead and refrigerate. Leftovers keep in the fridge for 3 days; reheat covered in a 350°F (175°C) oven to keep the skin crisp.
