LA CAJA CHINA PORK LOIN
Tender and juicy pork loin roast.
25
min
prep
95
min
cook
INGREDIENTS
Serving Size
2 servings per lb
Per 8 lbs. of pork loin:
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
- Apply the La Caja China Cuban Style Mojo Marinating Sauce and La Caja China Cuban Style Adobo Criollo dry rub to the meat. Marinate for a minimum of 12 hours.
- Place Pork Loin on the rack, fatty side down.
- Place rack with meat inside the box.
- Cover 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.
-
After 1 hour (1st hour) open the box flip the meat over, connect the wired thermometer probe in the center of the meat and close the box.
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.
IMPORTANT: Do not open the box until you reach the desired temperature. - Remove pork loin once the meat thermometer reads 160 (Medium) or 170 (Well done).