One thing’s for sure, it’s always a tremenda fiesta. The end result is lechón -- a bounty of crispy skin (or chicharrónon, aka the stuff that runs out first) on the outside and juicy soft white meat on the inside. The best way to make the perfect plate is by mixing equal amounts of chicharrónon with the tender meat, but you may also want to grab a slice of fluffy, heavily buttered Cuban bread and add generous portions of lechon, creating one of the most delicious sandwiches you’ll ever have. Side dishes typically include cristianos y moros (black beans and rice) or congri (red beans and rice) or both (because, delicious!), yuca, mariquitas (plantain chips), tostones (fried plantains), and for dessert, flan (caramel custard dessert) and turrón (nougat).
If all of this sounds like a very formidable way to eat, fear not. You can always hit up La Esquina del Lechon Pork & Steakhouse and order it Thursday through Sunday. One way or another, you need to get your hands on this pork dish.
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Mandy Baca is a Thrillist contributor and pig enthusiast. She is always accepting invitations to pig roast parties. Follow her on Twitter at @mandybaca.