Whole30 Lechon
Experience the irresistible flavors of Whole30 Lechon, a healthier twist on the beloved Filipino classic. This recipe showcases a tender, herb-infused whole pork shoulder that’s slow-roasted to perfection for crispy, golden-brown skin. Packed with bold flavors from lemongrass, garlic, and a savory marinade of coconut aminos and apple cider vinegar, this dish is both Whole30-compliant and deeply satisfying. Ideal for special occasions or Sunday dinner, it’s a show-stopping centerpiece that feeds a crowd while honoring your clean-eating goals. Pair it with roasted vegetables or a bright salad to complete this paleo-friendly feast! Perfect keywords: Whole30 pork recipe, lechon-style roasted pork, crispy skin roast pork, paleo dinner ideas.
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Recipe Information
Ingredients
- 5 pounds whole pork shoulder
- 2 tablespoons olive oil
- 10 garlic cloves, minced
- 2 lemongrass stalks, finely chopped
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- 1 teaspoon ground paprika
- 1 onion, roughly chopped
- 3 bay leaves
- 1 cup coconut aminos
- 1 cup apple cider vinegar
- 1 cup water
Instructions
Preheat your oven to 350°F (175°C).
Pat the pork shoulder dry with paper towels, ensuring the skin is dry to achieve a crispy finish.
In a small bowl, combine minced garlic, lemongrass, sea salt, black pepper, and paprika. Mix well to form a paste.
Using a sharp knife, make small incisions all over the pork shoulder. Stuff a portion of the garlic-lemongrass paste into each incision to infuse the pork with flavor.
Rub the remaining paste over the surface of the pork, then drizzle olive oil on top and rub it into the skin and meat evenly.
Place onions and bay leaves in the bottom of a roasting pan to form a bed for the pork. Set the prepared pork shoulder on top, skin side up.
In a separate bowl, mix coconut aminos, apple cider vinegar, and water. Pour this mixture around the base of the pork shoulder in the roasting pan, avoiding wetting the skin.
Cover the roasting pan with foil, sealing it well, and place it in the preheated oven.
Roast the pork in the oven for 4 hours, basting occasionally with the cooking juices to maintain moisture.
After 4 hours, remove the foil and increase the oven temperature to 425°F (220°C). Continue roasting uncovered for an additional 1 hour, or until the skin is crispy and golden brown.
Remove the lechon from the oven and let it rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat, ensuring a moist and flavorful dish.
Slice and serve the Whole30 Lechon with your choice of compliant side dishes, such as a fresh salad or roasted vegetables.
Nutrition Facts
Calories |
6268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 500.5 g | 642% | |
| Saturated Fat | 174.6 g | 873% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 19649 mg | 854% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 52.8 g | ||
| Protein | 387.7 g | 775% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 6793 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
