La Caja China Pig Roast Recipe Instructions Want to host a backyard barbecue party that your friends and loved ones will remember for a long time? Serve a delectable pig roast. Yes, you read that right. As barbecue masters say, a whole roasted pig is the star of every barbecue party. By ensuring that its skin is crispy and its meat tender and delicious, you’ll guarantee that your guests will love it to bits. They’ll surely want more of it or request another get-together just to have a plateful of your roasted hog. Now if you are interested to learn how to cook one, read this guide to get the recipe!
Ingredients: Whole pig 4 tablespoons oregano 4 tablespoons bay leaves 4 garlic bulbs 4 teaspoons cumin 16 teaspoons salt 16 ounces water 16 ounces pineapple juice 24 ounces orange juice 8 ounces lemon juice Adobo seasoning
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Instructions: 1. First things first. Make your mojo sauce because it will be the life of your pig roast. Peel the garlic cloves and then mash them all up. 2. In a large mixing bowl, combine your water, lemon juice, pineapple juice, orange juice, oregano, bay leaves, cumin, salt and garlic. Stir all the ingredients thoroughly and let the mojo sauce sit for at least one hour. 3. Now work on your whole pig. It should be cut open on its belly side because it will be roasted flat in the La Caja China. Make sure that the skin is free from hair and that the whole pig has thawed entirely before roasting. 4. Marinate by injecting the mojo into the pig’s shoulders and hams first. Don’t forget to create uniformly spaced holes. 5. After injecting the meat, apply some of the mojo sauce onto its skin. Afterwards, apply the adobo seasoning onto the pig, too. 6. Once you’re done marinating and rubbing your whole pig, put it in between two of the racks that came with your La Caja China grill. Make sure that you won’t poke large holes in its skin. Secure the pig with the S-hooks, ensuring that it is facing away from the rack handles. 7. Now start the assembly of your La Caja China. Put the drip pan in the roasting box and then position the racks with the pig, too. The ribs of the pig should face upwards. Afterwards, place the ash pan and the charcoal grid. 8. Put the charcoal onto the grid and light them all up. Wait until they shine a bright orange. After about 20 www.LaCajaChina.com
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to 25 minutes, they should be ready. Spread the charcoals evenly on the grid. 9. Take note of this as the start of your roasting time. After an hour, put another batch of charcoals. Add another batch of charcoal after another hour. And then after 30 minutes, put the last batch of charcoal on the grid. 10. Time your roast. 30 minutes after the fourth batch of charcoal, lift the La Caja China’s ash pan carefully. Shake the grid to remove the ashes. Afterwards, put the charcoal grid on top of the long handles of the roasting box. 11. Flip the pig over by holding the rack handles, sliding it up and turning it on its other side. Score the skin with a sharp knife to make it crispy. Afterwards, put the ash pan back and then replace the charcoal grid. Cover the La Caja China again. 12. After 30 minutes, carefully peak into the roasting box. Check it every 10 minutes until the pig skin reaches your desired crispiness. 13. Serve with your choice of side dishes! We hope that these pig roast recipe instructions are easy enough for you. If you want to serve delectable pig roasts and other grilled treats, only use the best barbecue grill in town! Get a La Caja China now by calling us or ordering one from our website!
www.LaCajaChina.com
1-800-338-1323