I did ALOT of research on lechon before I roasted one…your posts helped too. Mainly, we asked my wifes grandfather for advice…he had a wealth of knowledge to give us.

1st, the coconut water thing is right on! That’s what all of the filipinos used before colas came around.

2nd, I cook 50 kilo lechons (live weight) but only use about 2/3 cup of SALISH SALT (from Artisan salt company) in the stomach cavity. It gives the meat a slightly smokey flavor on the inside. Also, I’ve notice most of the filipinos here put soy sauce or vinager seasoned with chili peppers, garlic and ginger on the meat. So, more salt would make it way too salty.

3rd, I use a food processor to grind up lemongrass, garlic and green onions to rub on the “outside” of the ribs and in the neck area. It really flavors the meat, and I can put a small serving ON MY MEAT TO EAT!Look at my web site to see a picture of it.
http://www.fil-amcatering.com I also put whole vegetables in the stomach area.

4th, be sure you are removing that rubbery membrane from the stomach and rib area! That membrane acts something like a rubber seal and won’t allow any flavor to go through it…in either direction. Then, I also cut slits in the meat between a few of the ribs. This helps insure juices pass from the outside to the stomach area, and vice versa.

5th, I cook my meat until it is about 185 degrees F ! That insures it is falling of the bone cooked. Plus, it gets my skin so crispy, that it is still crunchy after taking it out of the refridgerator the next day!

The one thing I have problems with is the skin shrinking and splitting open. I have come to realize the reason for this is because the pigs here in the states are slaughtered then kept in coolers for about 5 days before I can get them. This wicks the moisture and elasticity out of the skin. Nothing I can do about that. But, it does allow the juices from the stomach to seep out and marinade the skin as it cooks. So it is a bitter sweet.

Thanks for your posts, and I hope some of my input helps you too!