How to Throw a Killer Cuban Pig Roast
Posted by Editors of GQ Photos by Matt Martin on Aug 10, 2022
Ricardo Barreras, chef/owner behind Pilar Cuban Eatery in Brooklyn, shows GQ how to do a Caja China right.
Slow-roasting a pig is "intentionally inefficient" says Ricardo Barreras, Miami expat, owner and executive chef of Pilar Cuban Eatery in Brooklyn, and most importantly-pig-roast master supreme. "Whenever you cook something slower, it's gonna be tender."
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