Step 1-Tie the pig with the 4 S-Hooks
Step 2- Place dripping tray and pig inside the box
Step 3 - Place the charcoal tray and grid on top to close; Add the charcoal in two piles and lite it up; spread evenly once the briquettes are ashed over (15-20 min)
Step 4 - Add more charcoal every hour; Instructions are printed on the caja china end panel (sample below)
Step 5 - After the 3 hours, lift and shake the charcoal grid and place it on the tube or wire rack to remove the ashes.
Step 6 - Lift the charcoal tray and dispose of the ashes safely *IMPORTANT* (please read the Warning Letter)
Step 7 - Flip the pig over and score the skin using a knife
Step 8 -Place the charcoal tray and grid back on top of the box.
Step 9 - After 20 min. Take a peek inside the box to see if done; if not done, continue to check every 10 minutes until done to your liking.
Step 10 - Once done, open the box, let the pig rest for 10 minutes, then bring out and serve with your favorite sides.
For more information please visit our web site.
www.lacajachina.com
