Seeking input on outdoor Puerto Rican pig roast facility under development [Holyoke, MA]
Howdy, my employer wants to open a real Puerto Rican lechonera as are found on the island. Lechon is whole roast pig, marinaded and slow-cooked for 6 hours over charcoal rotisserie. The key is crisp skin with some fat and super tender roast meat. It is garlicky and salty and yum; a new kind of barbeque, really, because there is no sauce. Sides are yellow rice and beans, and other traditional accompaniments. You can visit the pits, check out the cooking, and for about $10 get a big helping of pork, with rice and beans, and another side. Meat alone would be $12-15/lb.
Cooking lechon is generally a backyard, you-gotta-know-the-guy deal in our neighborhoods. Well, we know the guys.
Do you see room in the crowded bbq space for another kind of roasted pork? Would customers come because they seek Caribbean/Hispanic food, or would they come because it's BBQ? I want to learn more about non-Hispanic customer needs.
We're in Holyoke, run an urban farm, that's where the facility is.
Sounds awesome. But as with any endeavor such as this, I think location is crucial. If the facility is located in Holyoke as you mention, I doubt you will get much business from Boston area patrons with the exception of those already in the area for another reason or those passing through. I think a lechonera would do more business if it was within a reasonable drive (say 45 minutes max) of Boston. But I wish you the best of luck as it sounds amazing.
Lord yes! But in Boston. I''d pitch a tent and live there.
Your post is probably more suited to the southern NE board.