Another of my favorite holiday traditions is roasting a whole suckling pig, or lechón, over an open fire. Of course, a whole pig might not be realistic in most situations. However, you can still enjoy the taste of seasoned roasted pork by preparing pernil, which is a scaled down version with the same awesome taste. A pork shoulder or butt roast is the preferred cut of meat.
Photo © Antonio Oquias. Image from BigStockPhoto.com.
Keeping up with Latin Caribbean Food: