My family just loves when I make lechon for dinner. This is something I cook on Sunday’s because it takes most of the day to cook. This is a low and slow type of recipe. We have this will red rice and gandules or arroz con gandules.
1 lechon or picnic ham
Seasonings for the lechon
2 table spoons each of the following seasonings
Garlic powder 
Onion powder
adobo
Sazon complete
2 packs of Sazon
1 head of garlic
Pre-heat 250 degrees.
To prepare the lechon you will need to cut slits into the meat fairly deep so you can put cloves of garlic in each. Once that is done combine the remaining seasonings mixing them well, and rub the seasoning all over the meat.
Let the meat sit for a few hours to take in the flavors of the spices, but overnight is the best results for flavor.
Put lechon in a roasting pan and put in oven covered with lid or tinfoil for 7 to 8 hours. Check around 4 hours to see how it looks, but by the 7th hour it should start falling off the bone.
Once done take the lechon out and let rest for 10 minutes then eat. We eat this with red rice and gandules.
For the skin that is one the meat, cut this off and place on an aluminum lined sheet and place the skin on there and cook in over for 25 minutes at 350 degrees. You will get some awesome chicharones.
