Lechon Sa Hurno

This tasted like the real lechon with super crispy skins.Very easy to prepare with minimal preparation,oh so bad for you but soo good, that crispy skin with Mang  Tomas sauce, melt in your mouth.The left overs could be a pulled pork sandwiches with a little bbq sauce or siopao filling.



1-pork roast with skin on(picnic/shoulder)I used 4 lbs. roast
4 T. kosher salt
1T. red  pepper flakes
1T. black pepper
1-onion chopped
2 bayleaves
4 cloves garlic chopped
enough water to cover the pork
2T.vegetable oil(for crispy skin)

1. wash  the roast and season it
2.place in a big roasting pot and add all the rest of the seasonings and cover with enough water.skin side up.
3.simmer for 3 hours or more  in a very low heat until very tender but not falling apart.drain and pat  the roast to dry.refrigerate  overnight .
4.brush the skin with oil and preheat oven to 325 adjust the oven rack in the middle and bake it in a heavy iron skillet or baking pan with a rack inside the pan to drain oil. bake it for 1 1/2 hours. Increase the temperature to 350 and bake for 45 minutes or longer until the skin is golden crisp. Let the roast rest for 10 minutes before carving . Serve  it with Mang Tomas  sauce.