LA CAJA CHINA WHOLE PIG ROAST USING A MEAT THERMOMETER
La Caja China pig roast is perfect for any special occasion. This traditional Cuban dish will impress your guests whether you're hosting a backyard barbecue or an intimate dinner party.
If you've never cooked a whole pig before, don't worry - it's pretty easy. All you need is La Caja China roaster, charcoal, and a few simple ingredients.
30
min
prep
4
hours
cook
INGREDIENTS
Serving Size
2 servings per lb
Per 8 lbs. of pig:
1 cup sour orange juice **
1 tablespoon oregano
1 tablespoon bay leaves
1 garlic bulb1 teaspoon cumin
3 teaspoon salt
4 oz. of water
4 oz. Pineapple juice (optional) secret ingredient in our Mojo Criollo
** You can replace the sour orange juice with the following mix;
6 oz. orange juice
2 oz. lemon juice
1 tablespoon oregano
1 tablespoon bay leaves
1 garlic bulb1 teaspoon cumin
3 teaspoon salt
4 oz. of water
4 oz. Pineapple juice (optional) secret ingredient in our Mojo Criollo
** You can replace the sour orange juice with the following mix;
6 oz. orange juice
2 oz. lemon juice
STEPS
- Inject the meat with La Caja China Cuban Style Mojo Marinating Sauce and apply La Caja China Cuban Style Adobo Criollo dry rub over the meat and rub it in. Marinate for a minimum of 12 hours.
- Place pig between the racks and tie using the 4 S-Hooks.
- Place pig inside the box skin side down, connect the thermometer probe in the center of the ham (rear leg).
- Cover the box with the ash pan and charcoal grid.
-
Add charcoal to the roasting box
10 lbs. of charcoal for the Weekender
16 lbs. of charcoal for Model#1 Box
18 lbs. of charcoal for Model#2 Box. - Once lit (20-25 minutes), spread the charcoal evenly over the charcoal grid.
- Cooking time starts right now.
-
Continue to add charcoal every hour until you reach your desired temperature.
5 lbs. of charcoal for the Weekender
8 lbs. of charcoal for Model#1 Box
9 lbs. of charcoal for Model#2 Box. -
Once you reach 187, lift the charcoal grid shake it well to remove the ashes, now place it on top of the long handles. Do not place it on the grass or floor; it will damage them.
IMPORTANT: Do not open the box until you reach the desired temperature. - Remove the ash pan from the box and dispose of the ashes. Make sure you water down the ashes on the ground; they can cause a fire.
- Flip the pig over to crispy the pig's skin using our patented Rack system; grab the end of the Rack lift and slide as you pull upward; using the other hand grab the top end of the other rack and slide it down.
- Score the skin using a knife; this helps remove the fat and crisp the skin.
- Cover the box again with the ash pan and the Charcoal Grid.
- After 30 minutes, peek by lifting the Ash Pan by one end only. You will continue doing it every 10 minutes until the skin is crispy to your liking.