Some of my earliest memories are of family get-togethers. The entire house would fill with the smell of garlic, citrus, and slow-roasting pork. It didn’t matter what the occasion was, there was always a lechón in the oven.

I can still hear the salsa music playing in the house, my aunt and uncle dancing in the living room, and out in the yard, the rest of the adults crowded around the domino table, slamming tiles, puffing cigars, and passing around little glasses of dark rum. Their laughter rose into the night air while we all waited to feast.
My mom would usually prepare a pork shoulder or a fresh ham, marinating it overnight in homemade mojo and then roasting it low and slow until it practically melted off the bone. But for the bigger celebrations, a pork shoulder or ham just wouldn’t do.

On nights like New Year’s Eve, we would pull out all the stops. We would invite every family member, every friend, and even the random stranger we happened to meet that day. 
Everyone would gather around a whole pig roasting in the yard. We would dig a pit, tend the fire for what seemed like an eternity, while the irresistible scent of garlic, citrus, and succulent pork filled the entire neighborhood.

This is my family’s recipe, simple, true, and packed with the flavors of home.