Weekend afternoons, Angel Jimenez holds court in a cluttered Mott Haven trailer, hacking at roast pig while posing for photos and handing out samples. Moist on the inside, with thick skin that shatters like peanut brittle, that roast pig is, without a doubt, the best lechón in the city. It’s worth a wait, and you’re going to face one. Don’t be surprised if it takes you two hours (or more) to get through a line that’s 30-people deep, and don’t be alarmed if you see a guy in a tank top jogging down the block with an arm-sized machete. That’s just Angel fetching more lechón. Lechonera La Piraña is featured in an episode of our podcast, Restaurant People, where we discuss lining up for restaurants.