Colombian Lechona with Crispy Pork and Rice Stuffing

1. 1

   Preheat oven to 300°F (150°C) and prepare a roasting pan.

2. 2

   In a large bowl, mix cooked rice, peas, garlic, onion, cumin, paprika, salt, pepper, and cilantro.

3. 3

   Stuff the pork shoulder with the rice mixture, securing it with kitchen twine.

4. 4

   Rub the outside of the pork with olive oil, lime juice, and additional seasonings.

5. 5

   Place the stuffed pork in the roasting pan with bay leaves and chicken broth.

6. 6

   Roast in the oven for about 4 hours, basting occasionally until skin is crispy.

7. 7

   Let the lechona rest for 15 minutes before slicing and serving with scallions.

Per serving