Colombian Lechona (Roasted Pig)

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1. 1Step 1: In a food processor, blend the green onion, white onion, cumin, food coloring, salt, and pepper into a paste. If it's too thick, add a few tablespoons of water. Cut the pork meat into pieces (optional) and place it in a large resealable bag. Pour the marinade over the meat, massage to coat completely, seal, and refrigerate overnight.
2. 2Step 2: Rinse the pork skin with water and pat dry well with paper towels. Liberally season the underside with salt to make the skin crispier during baking. Set aside.
3. 3Step 3: Melt the pork lard in a large pan over medium heat. Add the green onion, garlic, cumin, and food coloring, and cook for about 2 minutes. Add the cooked rice and stir to fully coat it with the onion mixture. Season with salt and pepper to taste.
4. 4Step 4: Preheat the oven to 400°F (204°C).
5. 5Step 5: Cover a large roasting pan with aluminum foil and place the pork skin inside the pan with the underside facing up and the excess skin outside the pan. Baste with the sour orange juice. Place one layer with half of the rice, then a layer with half of the pork meat over the rice. Follow with a layer of yellow peas, another layer with the rest of the meat, and finally a layer with the remaining rice. Fold the skin over the rice and pin it down with poultry pins or lacers. Baste the skin one more time with the sour orange juice and bake for 4-5 hours or until the pork skin is dark, golden brown, and crispy. Make sure it doesn't burn.
6. 6Step 6: Let the lechona rest for a few minutes, then serve a portion of rice with a few pieces of pork skin, Colombian arepas, and lime wedges.