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Lechon/Lechona/Pernil, Caja Chinas and Using a Panederia's Oven to Roast One's Pig....


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Lechon/Lechona/Pernil, Caja Chinas and Using a Panederia's Oven to Roast One's Pig....

ZenFoodist | Aug 11, 2011 11:12 AM

Knew that would getcha'

Anyhow, I am planning to have a Pig-centerd party here at my house in September. I called a bunch of pitmasters and seems that the going rate for a 70 pound heritage hog is going to set me back about 1K. I like my family, but not that much :)

I know how passionate people are about BBQ and I've eaten various kinds through out the south, and I know this will not be apples to apples yada yada, but virtually every single Hispanic friend of mine tells me to go to either El Mundo on Junction or Hispanoamerica on 37th and 89th down the block from Urubamba. Thirty pound roasted whole baby pigs are 165 and 160 respectively. And the caballeros at Hispanoamerica even said I could bring our Peruvian friend into the place ( she's the one wqho uses them all the time) and she can season it to her liking with all of our condiments and citrus juices. They'll let it sit over night and then roast it the next day. El Mundo said we could bring the stuff to them and they'd do it for us but wouldn't let us do it ourselves. They also offerd a Columbian style 25 punder stuffed with rice and chicharon.

Anyhow, I know that using a spit, bbq or Caja china, will yield different results.

I've also been told that if I buy the pig raw I can pay almost any Laina American bakery about 30 bucks to roast it in their horno. Has anyone ever done this?

Would you spring for the thousand? WOuld you use the above places? WOuld you get a Caja China?

Any thoughts are welcome....

86-20 37th Ave, Queens, NY 11372

El Mundo
42-16 Junction Blvd, Queens, NY 11373

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