Lechón (Baby Pig) Sous Vide recipe

Juan_Garza_20132

I love spanish dish Lechón (Baby Pig) and would try cooking it Sous Vide. 

It seems complicated to do it in one piece, so I was considering cutting into pieces and let it rest in brine for 24 hours. After vacuum seal with rub and some fat (butter/manteca). Cooking it Sous Vide between 6/8 hours between 170/200 F and then finish it in the oven for roasted. 

Any feedback to consider?

Thanks!

Brendan_Lee_56950

What pieces would you be butchering it into? My favorite part of a baby pig is that amazing skin. The best i've ever had was on a caribbean cruise where they spit roasted it over coals and basted the skin in a "mojo" of coconut water, garlic, and salt. I almost made myself sick I ate so much skin, fortunately for me the other people on the boat apparently were unaware of how awesome that delicacy is.