I didn’t document the exact time, so the above cooking time is only estimate; I cooked this Lechon using the thermometer method. First, I tried to set my temperature not to exceed 350º degrees Fahrenheit. Then, I left it on the grill for an hour and a half while checking it occasionally to make sure it was not cooking too quickly. When the meat reached 170º degrees internally, I then increased the heat significantly to make the skin crunchy. I went from 350º to 450º and I checked it constantly to make sure I didn’t end up burning the skin. All you want from this stage is to get the skin crunchy. As soon as it does remove the roasting pan from the heat and let it cool off. That is it, you’re done, enjoy your juicy and crunchy skinned Lechon! Oh, make sure you serve it with Sarsa ni Mang Tomas and some white steamed rice.