Howdy, my employer wants to open a real Puerto Rican lechonera as are found on the island. Lechon is whole roast pig, marinaded and slow-cooked for 6 hours over charcoal rotisserie. The key is crisp skin with some fat and super tender roast meat. It is garlicky and salty and yum; a new kind of barbeque, really, because there is no sauce. Sides are yellow rice and beans, and other traditional accompaniments. You can visit the pits, check out the cooking, and for about $10 get a big helping of pork, with rice and beans, and another side. Meat alone would be $12-15/lb.
Cooking lechon is generally a backyard, you-gotta-know-the-guy deal in our neighborhoods. Well, we know the guys.
Do you see room in the crowded bbq space for another kind of roasted pork? Would customers come because they seek Caribbean/Hispanic food, or would they come because it's BBQ? I want to learn more about non-Hispanic customer needs.
We're in Holyoke, run an urban farm, that's where the facility is.