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Roast Pig Tacos (Tacos de Lechón)

Name: Roast Pig Tacos (Tacos de Lechón)
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Cuisine: Mexican
Ingredients: 1 Red onion (for pickling); 1500 g Lechón (whole roast pig, pulled with crackling); 20 Corn tortillas (for serving 8 people); 1 bunch Fresh coriander; 2 Avocado (sliced)

270 min (30 prep + 240 cook) Medium 8 servings Yucatán/Michoacán

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Pulled whole roast pig with crackling in tortillas, pickled red onion and habanero chilli.

About this recipe

Lechón tacos are a feast of crispy skin and juicy meat: whole pig slow-roasted - Yucatecan style with achiote and sour orange, or Michoacán style over wood embers - then pulled apart and served in corn tortillas with pickled red onion, fresh habanero chilli, coriander and a de arbol chilli salsa. The crispy lechón skin - integrated crackling - is the most coveted part. A celebration taco for special occasions.

History & Origin

Roast lechón arrived in Mexico with the Spanish in the 16th century, who brought the tradition of roasting whole pigs from the Iberian Peninsula and the Canary Islands. In Yucatán, the technique fused with Maya cooking: achiote, sour orange and Yucatecan oregano transformed the European lechón into something unique. In Michoacán, the tradition of lechón over oak embers - especially in Pátzcuaro and Uruapan - produced a smokier, more spiced variant with ancho chilli and cumin. In both cases, lechón is party food: christenings, weddings, quinceañeras and the great Sunday family gatherings.

Estimated cost

£27.00

Total cost

£3.40

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

580

Calories

36g

Protein

40g

Carbohydrates

28g

Fat

Fibre

760mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
If working with a whole roast pig, separate the crispy skin and pull the meat. Mix pieces of crispy skin with the pulled meat in a ratio of approximately 1:4 (more meat than skin).
💡 The crispy skin (integrated crackling) is the treasure of the lechón - do not discard it, incorporate it.
2
Prepare pickled red onion: thinly slice the red onion, blanch for 30 seconds in boiling water, drain and pickle in lime juice with salt and oregano for at least 30 minutes. It will turn vivid pink.
💡 Pickled onion keeps for up to 5 days in the fridge - make it in advance.
3
Heat the pulled lechón in a hot frying pan or plancha to crisp it slightly and restore crunch. Do not add oil - lechón has enough fat of its own.
💡 Reheating in a hot dry pan restores some of the crunch lost during resting.
4
Warm the tortillas. Build the tacos: pulled lechón with crispy skin, pickled onion, thinly sliced fresh habanero, coriander and avocado. Serve immediately.
💡 Habanero is added to taste - it is very hot. One thin slice is enough for most people.