LA CAJA CHINA WHOLE PIG ROAST WITHOUT THE SKIN
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 (a large box made of Chinese-style mahogany), 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 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 rib side down, connect the wired thermometer probe on the leg, be careful not to touch the bone.
- 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 degrees, remove pig from the box and enjoy!
IMPORTANT: Do not open the box until you reach the desired temperature.