La Caja China - How To Roast a Pig - eBook

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How to Roast a Pig Using La Caja China

By: Roberto Guerra

A Step by Step Guide

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A pig roast is a great way to have a celebration that will be different from the other events of the year. It will stand out and set you apart from any other parties.

While a lot of people think that roasting a pig is too difficult to organize, it actually is possible and simple using La Caja China. There are a few steps to follow in order to have a great pig roast . Once those things are discovered and mastered, anyone can have a successful pig roast that everyone enjoys. .

First, find out the number of gues ts to feed , we need this information to choose the correct size of the pig. The yield of a whole roasted pig is about 65% and the average serving is about 8oz if you have sides . Here is an easy formula to find out the correct size of the pig; number of people x .5 = product, then product /.65 = buy dressed pig.

It is important when ordering a pig from a butcher shop or slaughter house to specify the dress weight (clean, gutted) not live weight. This is because a pig will lose about 25% of its weight when gutted, this information is vital when roasting the pig in La Caja China. T he model #1 will hold up to a 55 lb. dressed pig and the model #2 can hold up to 85 lbs.

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So let’s start with how to roast a pig using your La Caja China Before you get started, make sure that the upper backbone section of your pig is split, allowing it to lay flat and fit between the wire racks. Ask the butcher to prepare it for you or you can easily do this by using a large knife and a hammer to split the bone. See figure below.

Step #1 Place pig skin down on a large surface. Strain the mojo into a bowl, reserving solids.

Transfer the mojo juice to the syringe and inject the juice into the meat of the pig every 3 to 4 inches, taking care not to push syringe down so far that it punctures the skin on the underside of the meat. Sprinkle the interior and exterior of the pig with adobo criollo and rub all over; rub reserved solids from mojo over rib cage. Cover and let marinate, chilled, overnight.

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Step #2 Lock the pig in to the wire racks of La Caja China by using the S-hooks. Place locked pig in La Caja China on top of the drip pan, skin side down. Insert a the probe of a wired meat thermometer into the center of one of the hams of the pig.

Step #3 Place ash pan and grid tray on top of the La Caja China. Start with 14 lbs. of charcoal for the Model #1 or 16 lbs. for the Model #2 make to piles, one on each end of the grid tray; light up the charcoal on each pile. When charcoal is red-hot, after 15 to 20 minutes, spread evenly across grid tray. After 1 hour of cooking, evenly add 8 lbs. of charcoal. Repeat process every hour until pig reaches 187 degrees, about 3 1/2 hours. Do not open La Caja China during this this period.

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Step #4 When pig has reached 187 degrees, two people wearing protective gloves should raise the grid tray and carefully shake ashes off the coals and into ash pan. Carefully place the grid tray on the long handles. Two people should then lift the ash pan with ashes and safely dispose of them, adding water to ensure they do not cause fire. For more convenience and safety, please use our metal ash disposal system.

Step #5 Using protective gloves, carefully turn pig skin side up inside the Caja China.

With a knife, carefully make cross cuts into the skin between each grid of the rack. Return ash pan and grid tray with hot coals to the Caja China and cook until skin is crisp, 30 to 45 minutes more.

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Once your pig is done, remove ash pan and grid tray from La Caja China. Using gloves, lift the wire rackcontaining the pig out of La Caja China. Place on a serving table, detach the S-hooks and remove top rack. Serve meat on rolls or with your favorite side dish.

Serve meat with your favorite side dish; Buen apetito!

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