WHOLE GOAT ROAST
Roasting a whole goat on La Caja China is just as easy. Follow these simple steps to roast a juicy, succulent and packed with flavour whole goat roast.
25
min
prep
4
hours
cook
INGREDIENTS
Serving Size
2 servings per lb
Per 8 lbs. of goat:
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.
- Secure the Goat between the racks using the 4 S-Hooks
- Place Goat inside the box and 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. for Model#2 Box. - Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.
- Cooking time starts right now.
- After one hour, open the box flip the Goat over, attach the probe of the wired meat into one of the rear legs of the Goat, close the box.
-
Add charcoal every hour until you reach your desired temperature in the meat thermometer.
5 lbs. of charcoal for the Weekender
8 lbs. of charcoal for Model#1 Box
9 lbs. for Model#2 Box.
Goat Meat Temperature: Rare 140, Medium Rare 145, Medium 160, Well Done 170
IMPORTANT: Do not open the box until you reach the desired temperature.