Part 7/10:
Roasting the black lechon proved more complex than a traditional pig. Since the pig’s natural color change during roasting is easier to observe, the team had to rely heavily on experience and visual cues because the pig was flying “blind” due to the intense black coating. The process involved carefully managing the heat and time, with the critical point being at the 1-hour mark when the crackling begins to form and the color deepens.