To begin, preheat your oven to 180°C (350°F). In a large bowl, combine the diced pork shoulder, garlic, onion, and bell pepper. Add ground cumin, achiote, salt, and black pepper. Mix thoroughly using your hands to ensure even distribution of spices. Cover the bowl and allow the pork to marinate for at least 30 minutes, letting the flavours infuse deeply.

While the pork marinates, prepare the pork skin. Rinse it under cold water and scrub with lemon juice to remove any impurities. Pat it dry with a kitchen towel, then season generously with salt and pepper. Set aside, ensuring the skin is supple for wrapping.

In another bowl, combine the cooked rice and yellow peas or lentils. Mix until the ingredients are evenly distributed. Add the marinated pork mixture to this bowl and stir well to integrate all components of the stuffing. The rice and peas should absorb the seasoning, creating a cohesive filling.

Lay the pork skin flat on a clean surface, fat side up. Spoon the prepared stuffing onto the centre of the skin, forming a compact mound. Carefully fold the edges of the skin over the stuffing to create a tightly wrapped parcel. Use kitchen twine to secure the bundle, ensuring no gaps remain.

Place the wrapped lechona seam side down on a wire rack over a baking tray to catch drippings. Cover the bundle loosely with aluminium foil to prevent excessive browning during the initial roasting phase.

Roast in the preheated oven for 2½–3 hours. Remove the foil during the last hour to allow the pork skin to crisp and achieve its signature golden brown colour. Baste the skin occasionally with rendered fat for enhanced flavour and crispness.

Once fully cooked, let the lechona rest for 10–15 minutes before slicing. This resting period ensures the juices redistribute, resulting in a moist and flavourful filling.

Serve the lechona on a large platter, garnished with fresh cilantro leaves. Accompany with lime wedges, arepas, or Colombian style corn cakes for an authentic experience. For added flair, pair with a tangy ají sauce or salsa criolla to enhance the dish’s rich flavours.