Metal barrels are turned into makeshift smokers, where meaty chunks of pork are hung and slow cooked, resulting in a crisp skin and a moist, tender center that displays just a hint of a pink smoke ring. Dozens of barrels are set up at the rustic, outdoor restaurant near the ruins of Pachacamac south of the center, though they also have a small stand at the Parque de Amistad in Surquillo.