La Caja China: Tips

Many of you love the experience of cooking with a Caja China Style roasting box but don’t have a clue when it comes to cleaning and maintaining one. If you want this box to last you a lifetime there are a few things you should know. I found that Perry P. Perkins an amazing chef and Caja China roasting expert knows what he’s talking about in his book La Caja China Cooking: The secret to perfect roasting. Here’s what he had to say:

CLEAN UP & MAINTANENCE

TIPS

Grill Grates – flip them over and set them directly onto the remaining coals after cooking. While you’re enjoying dinner, any residual gunk will be carbonized and easy to scrub off with a wire brush (if you’re a gadget geek, like me, check this out!)

Internal Meat Racks – These don’t really get all that messy, but for easiest clean up, spray your grates with a Pam-style spray just before coming in contact with the meat. Also, the sooner you scrub them down after cooking, the easier it will be.

Smoking/Cooking Chamber – Line with heavy foil to ease cleaning. I scrub the interior of the box with hot soapy water after every use, then spray with a 50/50 bleach water solution and allow to air dry before replacing the lid. If you have a semi-pro, plug the drain hole and pour several gallons of VERY hot water into the chamber, scrub and drain.

Things to remember for a successful pig roast

1. Bring the pig as close to room temp as possible, before you start cooking.

Most pigs come flash-frozen to 10 below zero, and it can take 2-3 days in a cool room to even thaw them.

Putting a cold or partially frozen pig in the box to cook can double or triple your cook time and amount of coal, believe me…I know, lol.

2. Do not cover the pig, even loosely, with foil until the pig is nearly done (if you smell burning meat, you can take a one-time pass on #3) then, tent only the trouble spots in foil, loosely.

The reflective nature of the foil will seriously block the heat penetration and, again, prolong cooking time.

3. Do not peek! Once cooking has started do not lift the lid for any reason, except per the instructions.

I even bought a huge metal ash scoop – it’s available on my Amazon store, or you’re local

Home Depot – to keep from ever lifting the lid except to flip the pig.

Lifting the lid even once or twice can really screw up your cook time.

4. Besides leftover storage, those 2-gallon zips are great for pulling over your welding gloves so they don’t get all goopy when the tongs just aren’t cutting it.

5.  Be prepared with a place to dump hot ashes. I tend to forget this about 50% of the time, until

I’m standing with a scoop full of hot ashes, lol.

6. The other thing I tend to forget about in advance is where I’m going to put 80 lbs of

smokin’ hot pig when I pull it out of the box.

Have a sturdy table ready, topped with the plywood, which you’ve wrapped in plastic

(Garbage bags work great.)

7. Since you’re adding coals every 60 minutes, a one-hour kitchen timer comes in handy.

8. Assign a photographer/videographer if you want pictures, you’ll forget to do it yourself, and you’ll be too busy anyway.

9. Get a pellet smoker box and use it, it will really enhance the flavor of the finished meat.

I hope these tips were helpful! Feel free to send us pictures or messages including your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters

Multi-Zone Fires

When you haven’t had any experience using a Caja China style roasting box  it can be confusing trying to figure out the best way to distribute the coals to make sure they produce the right amount of heat. What you might not know is that there are different fire zones that are used for different types of grilling. Here are a few tips from La Caja China Cooking: The secret to perfect roasting by Perry P. Perkins that can help describe what each fire zone is best used for and how these zones can be created.

Single Zone

Spread the coals in an even layer across the charcoal grid.

This is the best method to use when roasting meats inside La Caja China, as it provides an even heat to the interior of the box.

For grilling, you would use a single-zone fire for steaks, chicken breasts, or any food that requires a short, hot cooking time. Only used a single-zone fire if all the meat will finish and be served at the same time.

Even when grilling the types of meat mentioned above, you can still keep a small “cool zone” at one end of the grill so you can move meat away from flare-ups, melt cheese onto my burgers, etc.

Two-Zone

A two-zone fire is created when your lit coals are spread over one-half to two thirds of the grilling area.

This is ideal for most types of grilling, especially those foods that need to be seared on the outside, and cooked more slowly on the inside (steaks, spatchcocked chickens, pork tenderloins, ect.)

As mentioned, one benefit of a two-zone fire, when cooking for a crowd, is that you have a “warming area” for foods that are done, or nearly done, to stay warm while another batch is cooking.

If you’re grilling at the same time you have meat cooking inside La Caja China, I suggest creating the cool zone in the center of the charcoal grid, with the majority of the burning coals to the right and left.

This allows a more even cooking temperature within the box.

A two-zone fire is preferable, over a three zone, for the smaller surface area of La Caja China (Box #3).

Three- Zone

Your best heat control is achieved with a three zone fire, consisting of a hot zone, medium zone, and cool zone.

On the charcoal grid, rake half the coals into a double layer over one third of the fire box, and the rest into a single layer in the center. Leave the remaining third of the grid without coals.

Use the hot zone for searing, the medium zone for finishing, and the cool zone for keeping food warm until serving.

We hope this was helpful! Feel free to send us pictures or messages including your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters

Roasted Pig: Side Dishes

The idea for La Caja China originated in Cuba so what better way to cook then to pair your roasted pig with some traditional Cuban side dishes?  Here are a few sides you won’t miss at any of my family gatherings. Dinners made with La Caja Asadora just wouldn’t be the same without them. These recipes are by renowned chef and cooking instructor Lourdes Castro.

Frijoles Negros: Black Beans

1 pound dried black beans, picked over and rinsed

About 11 cups water

2 green bell peppers—1 cored and quartered, 1 finely chopped

1/2 cup extra-virgin olive oil

4 garlic cloves, crushed

Kosher salt

1 large onion, chopped

1/4 teaspoon dried oregano

1 bay leaf

2 tablespoons sugar

Freshly ground black pepper

2 tablespoons red wine vinegar

2 tablespoons dry white wine

 

  1. In a large saucepan, combine the beans with 10 cups of water and the quartered green pepper and bring to a boil. Cover and remove from the heat. Let stand until the beans are softened, about 1 hour.
  2. Return the beans to a boil and cook over very low heat until tender, 1 1/2 to 2 hours. Discard the green pepper.
  3. In a skillet, heat the oil. On a work surface, using the side of a large knife, mash the garlic to a paste with 1 teaspoon of salt; add to the skillet. Add the onion and chopped green pepper and cook over low heat, stirring, until softened, 8 minutes. Using a slotted spoon, add 1 cup of the beans to the skillet and mash to a paste.
  4. Scrape the paste into the beans in the saucepan. Add the oregano, bay leaf, sugar, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add the remaining 1 cup of water, or enough to just cover the beans, and cook for 1 hour, stirring occasionally. Add the vinegar and wine and cook, stirring frequently, until the beans are thick, about 15 minutes longer. Discard the bay leaf and serve.
Maduros: Sweet Plantains
2 cups vegetable oil, for frying
3 very ripe, black sweet plantains
  1. In a large skillet, heat the oil. Place the plantains on a work surface and gently roll back and forth. Using a sharp knife, cut off the ends. Carefully peel and slice the plantains diagonally into 1-inch pieces.
  2. Add half of the plantains to the hot oil and fry over moderate heat, turning occasionally, until the plantains are browned, about 5 minutes. Drain on paper towels. Repeat with the remaining plantains and serve right away.

Hope you enjoy! Feel free to send us pictures or messages including your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters

Starting A Charcoal Fire

Many people ask why does La Caja China cook with coal? Well thanks to one of the new books we are carrying your about to find out. While going through Weber’s Way to Grill Cookbook by Jamie Purviance I discovered some great tips and information on cooking with charcoal versus cooking with wood. The details will have you wondering why you ever cooked with wood to begin with.

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What is the difference between cooking over a wood fire versus a charcoal fire? Is one better than the other?

According to Jamie it’s all about ease and time management. Barbecuing began over a wood fire, which imparts a wonderful flavor, but it has its drawbacks. A wood-log fire tends to create huge amounts of smoke and often requires waiting up to an hour or more for the flames to settle down and the embers to reach a manageable level of heat. Charcoal is essentially pre-burned wood, which means it reaches ideal grilling temperatures faster than wood and with much less smoke. It is made by slowly burning hardwood logs in an oxygen-deprived environment, like an underground pit or kiln. Over time, the water and resins are burned out of the logs, leaving behind big chunks of combustible carbon. These chunks are then broken into smaller lumps, hence the name lump charcoal. It’s also known as “charwood.”

What about briquettes? How are they different from lump charcoal?

In North America, briquettes are more popular than lump charcoal. They are inexpensive and available practically everywhere. Most commonly, they are compressed black bundles of sawdust and coal, along with binders and fillers like clay and sodium nitrate. Some are presoaked in lighter fluid so they start easier, but they can impart a chemical taste to food if you don’t completely burn off the lighter fluid before you begin cooking.

Standard briquettes don’t burn as hot as lump charcoal and the amount of smoke produced is minimal at best. But they do produce predictable, even heat over a long period of time. A batch of 80 to 100 briquettes will last for about an hour, which is plenty of time to grill most foods without having to replenish the fire, whereas a pure lump- charcoal fire may provide only half as much grilling time before it requires only half as much grilling time before it requires more coals.

 

If someone is entirely new to charcoal grilling, what is the best way to get started?

Start by learning to light the charcoal safely and reliably using a chimney starter. This simple device consists of a metal cylinder with holes cut out along the bottom, a ware rack inside, and two handles attached to the outside. Here’s how to use the chimney. First, remove the too grate- or cooking grate- from your grill and place the chimney starter on the charcoal grate below. Next, place a couple sheets of wadded-up newspaper under the wire rack, fill the upper chamber of the cylinder with wire rack, and light the newspaper through the holes on the side. (As an alternative, use paraffin cubes in place of the newpaper.) The beauty of this method is that the chimney sucks the hot air up from the bottom and makes it circulate through the coals, lighting them much faster and more evenly than if you spread the coals out.

Lump charcoal will burn strong and be ready for grilling in about 15 minutes. Charcoal briquettes will take a little longer to light fully, generally 20 to 30 minutes. When the charcoal is lightly coated all over with white ash ( or lump charcoal is lit around the edges of all the pieces), it is ready to go. To empty it into the charcoal grate, put on two insulated barbecue mitts. Grab hold of the heat-proof handle in one hand and the swinging handle in the other. The swinging handle is there to help you lift the chimney and safely aim the contents just where you want them. For safety’s sake, always wear insulated barbeque mitts when doing this. And never place a hot, empty chimney starter on the grass or deck. Be sure to put it on a heat-proof surface away from children and pets.

If you don’t have a chimney starter, build a pyramid of coals on top of a few paraffin cubes, then light the cubes. When the coals in the middle are lit, use tongs to pile the unlit coals on top. When all the coals are glowing brights orange and covered with ash, arrange them the way you want them on the charcoal gate.

Hope this was helpful! Feel free to send us pictures or messages including your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters

New England Corned Beef Dinner

This New England Corned Beef recipe by Perry P. Perkins is a Caja China specialty. Not many people get creative with these coal burning grills and it’s a shame. Most people stick to the usual pork or try and make a few turkeys every now and then, but it’s the smaller things that really make you realize how unique the taste is when you cook with one of these roasters. Don’t be afraid to try different recipes with your Caja China, you won’t have any regrets.

The ingredients you will need for this recipe include:

4 corned briskets, 4 lbs each

4 small bay leaves

12 rutabagas, cut in chunks

24 sweet onions, halved

24 medium potatoes, peeled

4 red cabbage wedges

24 peppercorns

4 lbs carrots, peeled

4 C brown mustard

To make the mop, bring 1 gallon of water to a simmer with bay leaves, peppercorns, and spice packets (included) from corned beef. Simmer 10-15 minutes, allow mop to cool until just warm.

Two hours before cooking, remove the corned beef from the refrigerator and let stand at room temperature until cooking time.

Place the corned beef on the rack in La Caja China, fat side up, and set disposable catch pans beneath the lower rack to catch the drippings.

Pour the mop evenly over each corned beef, tent each loosely with foil, and insert a probe thermometer into the thickest part of one beef.

Cover the box with the ash pan and charcoal grid, and add 16 lbs of charcoal for Model #1, or 18 lbs for Model #2 and Semi Pro Box, and light up.

Allow about 20 minutes for coals to burn evenly. After 20 minutes, spread the coals evenly over the surface of the charcoal pan.

Cooking time starts right now.

While meat is cooking divide rutabagas, onions, potatoes, and cabbages evenly between 4 disposable turkey roasting pans, have eight large sheets of foil torn and ready.

Roast briskets until internal temperature reaches 180 F, then, working quickly (this is a good time to have a partner) remove the ash pan and grid, lift the full rack out of La Caja Asadora, open, and place one corned beef in each turkey pan, on top of vegetables.

Pour any drippings evenly over the meat (toss the drip pans), and seal each pan with a double layer of heavy foil.

Insert the probe into the thickest part of one beef, and place all 4 pans into La Caja China. Cover the box with the ash pan and charcoal grid, and add 10 lbs of charcoal for Model #1, or 15 lbs for Model #2 and Semi Pro Box.

Add 10 lbs of charcoal every hour until you’ve cooked the corned beef to an internal temperature above 190 degrees F.

IMPORTANT: Do not open the box until you reach the desired temperature.

Remove pans from Cajun Microwave. Smear the meat-side of each corned beef with 1 cup of mustard and wrap, fat side down, in a double layer of foil, wrap each of these with a towel, and place in a tight cooler for 60 to 90 minutes.

Combine veggies (and broth) into two turkey pans, cover, and keep (just) warm in oven.

After 90 minutes, allow the meat to rest at room temp, unwrapped, 15 to 20 minutes, and then slice thinly across the grain, disposing of excess fat.

Serve corned beef surrounded with vegetables.

Hope you enjoy! Feel free to send us pictures or messages including your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters

Caja China for Chili Cook off 2014

The holidays might be over but the events and celebrations have just begun. La Caja China is most popularly used for the holidays when family members get together and celebrate their traditions of roasting a pig and teach the younger generation the right way to do it. For our local miamian’s there’s a special date right around the corner that would be perfect for using your roasting box. Don’t let it sit in storage just yet. Keep the roasting going and join us in roasting with your Cajun microwave at Chili Cook-off this year.

The 2014 Kiss Country Chili Cook-off will be held Jan. 26 at C.B. Smith Park, 900 N. Flamingo  Road, Pembroke Pines. This event is all about the music and the tailgating. What better way to tailgate then with your Caja China. Take advantage of a full day of roasting a pig and maybe even taking advantage of using your top grill to make burgers, hot dogs, chicken, steak, or you can even stick some chili in a pot and make your own chili to share with friends. You have unlimited options with this light weight roaster that you can roll around with you wherever you like. The concert starts at 10:00 a.m. so you definitely have to start the tailgating early or your going to have to wait until after to get your grill going. For those of you that have never used this roasting box and are considering giving it a try I would recommend trying it before this concert.

 

Shop Latin Touch has the best La Caja China roasters, pig roasting boxes and cajun microwaves for Spanish, Cuban, Cajun, and good old American style cooking. We also have La Caja China replacement parts & accessories, heavy duty vinyl covers, digital meat thermometers, domino tables, gazebos, and more. Roasting with La Caja Asadora will make you the talk of the tailgate. Feel free to send us pictures or messages including your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters

Pulled Porchetta Sandwiches A La Caja China

La Caja China is a unique roasting box that can be used for any occasion. A nice Christmas dinner,  Sunday BBQ, birthday parties, Father’s Day, Mother’s Day, or even your outdoor wedding. You name it this roaster can cook it! Another delicious recipe I just had to share with you is this Pulled Porchetta Sandwich recipe by Perry P. Perkins it works great as an appetizer or an entree depending on whether or not you can stop yourself from eating them.

2 (8lb) pork shoulders

24 cloves garlic, peeled

12 Tbs fresh rosemary

32 oz caramelized onions

6 Tbs Fennel Seeds

Salt & Pepper

2 C red wine

24 crusty Italian rolls

6 C Italian Parsley

Debone and flatten meat so that it may be rolled.

Brush pork with liquid smoke ( or smoke with hickory in La Caja China first 2 hours.) Allow liquid smoke to dry on pork at room temp, 1 hour.

Place the fennel, garlic, rosemary, salt, pepper, wine, and Pancetta in a food processor and pulse until well mixed. Spread 1/2 the Pancetta mixture evenly over the pork, roll back up and tie tightly. Wrap in aluminum foil and place in the refrigerator for 12 hours or up to two days. Unwrap pork and place in La Caja Asadora racks, place racks inside the box skin side down, attach probe from wired thermometer and run wire under short aluminum top frame. Cover box with the ash pan and charcoal grid.

Add 16 lbs. of charcoal for Model #1 Box or 18 lbs. for Model #2, or Semi Pro Box and light up. Once lit (20-25 minutes spread the charcoal evenly over the charcoal grid. Cooking time starts right now. After 1 hour (1st hour) add 9 lbs. of charcoal (note time).

Continue to add 9 lbs. of charcoal every hour until you reach 195 F on the meat thermometer. Once you reach 195 F, lift the charcoal grid shake it well to remove the ashes, now place it on top of the long handles. Do not place on the grass or floor – it will damage them.

IMPORTANT:Do not open the box until you reach the desired temperature.

Remove the ash pan from the box and dispose of the ashes.

Flip the pork shoulders over to crispy the skin. This is easily done using the patented Rack System, just grab the end of the rack, and lift and slide as you pull upward, using the other hand grab the top end of the other rack and slide it down.

Score the skin using a knife, this helps to remove the fat and crisp the skin. Cover the box with the ash pan and charcoal grid; do not add more charcoal at this time.

After 30 minutes, take a peak by lifting the charcoal pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking. Remove shoulders from Cajun Microwave and allow to rest 30 minutes.

Simmer juices until reduced by half. Keep warm.

Heat the rolls. Place 1/4 cup of meat on the warm roll and spoon over a little of the pan juices onto the sandwich.

Top meat with caramelized onions, the 1/4 cup of fresh chopped parsley.

Hope you enjoy! Feel free to send us pictures or messages including your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters

 

La Caja China: How to Roast a Whole Deer

As I’m sure you’ve heard me say over and over again, “La Caja China can cook pretty much anything that you could think of.” This next recipe takes that to a whole new level. While doing my usual research to try and find new and different recipes for you guys, I found something a little bit outside of the norm but definitely a must try. I came across a recipe on how to make Venison by Pat LaFrieda a fourth generation butcher from New Jersey. This recipe looks absolutely delicious and if your looking to surprise your family with something different for Christmas dinner, I definitely recommend making Pat’s famous Venison recipe.

INGREDIENTS
Roast
1 full deboned deer (45 pounds)
Caul fat
Salt
Pepper
Cloves
Apple cider

Chutney
Apple
Korean Pear
Raspberry
Ginger
Apple cider
Apple vinegar
Brown sugar
Cloves

INSTRUCTIONS:
Head Shoot-
To follow this recipe correctly, the deer carcass needs to be in perfect condition, which requires a head shot. Only take this shot at close ranges. Also, only take this shot if you are fully confident in your gun and shooting ability.

This shot guarantees that there will be no damage to the meat, and it will also keep all of the blood in the deer’s muscles – key to juicy venison. It prevents blood clots and internal bleeding.

1.Debone
The most technical part of this recipe is the deboning process. Skin the deer immediately after the kill, but do not field dress it. Place the carcass on a table and make a long cut from the neck down the left side of the spine along (but not through) the back strap. Run your knife all the way down the back of the deer to the belly. Do not cut through the belly of the deer. Make an identical cut along the right side of the spine.

Pull the entire spine and rib cage through the back of the deer, peeling off meat as you go. Remove internal organs and vitals with the rib cage. Bone-out the front and back legs, leaving the meat attached to the torso.

2.Gather Caul Fat
The caul fat comes from around the intestines of the deer. Because you are deboning the carcass from the back, you won’t cut through the caul fat as you would when typically field dressing a deer. Pull the caul fat from the intestines in as many large pieces as possible and wash well before using. If you want to cheat a little, you can also buy caul fat from butcher shop.


3.Prepare Caja China Box
A Caja Asadora is simply a large wooden box lined with aluminum on the inside. An aluminum top holds the coals. When the coals are lit, the heat radiates through this Cajun Microwave and cooks the meat inside. This prevents flare ups and drips, and creates meat that is more moist than that cooked on a grill. A Caja China is ideal for cooking meat slowly at consistent temperatures and is most popular for pig roasts.

4. Roast
Roll the carcass so that the backstraps are folded inside the body cavity. Season with salt, pepper, and cloves. Wrap roast in a layer of caul fat and secure with butcher’s twine every 4-6 inches along the length of the roast. Pour apple cider over the roast and place in Caja China heated to 180 degrees. Cook for about 3 hours or until medium rare (130-140 degrees). When cooked, glaze with chutney.

IMPORTANT: Always remember not to open the box while cooking because you’ll lose heat.

If your trying to make an impression on your loved ones this holiday season then purchase a Caja China and surprise everyone with your roasting skills. The delicious taste and creative cooking style will have them wishing they had one of their own. If you do decide to purchase one of our roasters feel free to send us pictures or messages. We love to hear about your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters

‘Tis the Season for Roasting with La Caja China

Some of you might have gotten a glimpse at some friends or family members cooking with their Caja China’s this Thanksgiving. Feeling left out? Now is the perfect time of year to purchase a roasting box of your own! Christmas is right around the corner and whether it’s a gift for someone else or an early Christmas gift for yourself it is definitely a purchase you won’t regret.

This style of cooking is a tradition that has been used and passed down from generation to generation in the Latin culture for many years. Our Miami locals know the tradition very well.  If there is one night for a pig roast it has to be “Noche Buena” otherwise known as Christmas Eve. This slow roast cooking style makes for an entire day’s worth of celebration and many days of prior preparation. The Cuban Christmas is about appreciating one’s entire family on the most important holy day of the year.

The day usually starts out by going to purchase your pig, the first thing to know is how many people are attending. When you go to buy your pig the size definitely matters because each Caja China style roasting box fits different size hogs and we usually recommend about two pounds per person. The weight is extremely important, some people like to roast a larger pig because it not only feeds a huge group but it makes for great pictures. For those of you with a smaller family looking to cook a pig from about 40 to 50 lbs. we have just the right size box and these smaller hogs are just as good if not better then . The smaller hogs are a little juicier and don’t take as much time to roast.

For those of you that have turkeys for Thanksgiving and Christmas Eve you might want to try something a little different this year. I know some people are a little scared of change especially if you’re a first time user, but it really is simpler then some of you might think. Each of these Cajun Microwaves comes with specific instructions on how to assemble it and tips on how to use each model. It shouldn’t take any more than half an hour to put together and no need to worry each box comes with all the necessary components you will need for the perfect roasting experience. If your located in Miami or close by and would like to purchase your box without any shipping costs, we can even have it assembled for you before pick up for a small fee of $20. You can walk out the door with your Caja Asadora ready for roasting, just one less thing to worry about.

If you’re trying to make an impression on your loved ones this holiday season then purchase a Caja China and surprise everyone with your roasting skills. The delicious taste and creative cooking style will have them wishing they had one of their own. If you do decide to purchase one of our roasters feel free to send us pictures or messages. We love to hear about your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters

Pierna Criolla a La Caja China

La Caja China has come to be a well known famous style of cooking. In an American Cuban-style pig roast, the “Caja China” is the most commercially popular method by which to roast a whole pig. In its more traditional form, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh. Roberto Guerra, owner and creator of this famous chinese roasting box also came up with the following recipe. This is the infamous recipe that Roberto used to defeat celebrity grillmaster Bobby Flay in their Miami Florida ThrowDown!

Ingredients you will need include:

1-8 lb. pork shoulder

1/2 lb. ham

1 cup guava shells

1 cup prunes

2 cups brown sugar

8 slices bacon

1 bottle Malta

1 cup Mojo

4 Tbs Adobo

2 Tbs sea salt

Debone and flatten meat so that it may be rolled.

If the pork shoulder is very fatty, a small amount may be removed.

Score fat well and marinate for a minimum of 12 hours in the Mojo, and Adobo. Line unrolled roast with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside. Tie firmly with a butcher cord.

Cover with brown sugar and 1/2 bottle of Malta.

Place Pork shoulders, skin down, between the racks and tie using the 4 S-Hooks.

Place Racks inside the box skin side down, attach probe from the wired thermometer and run wire under short aluminum top frame. Cover your Caja Asadora with the ash pan and charcoal grid.

Add 16 lbs. of charcoal for Model #1 Box or 18 lbs. for Model #2, or Semi Pro Box and light up. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid. Cooking time starts right now.

After 1 hour (1st hour) add 9 lbs. of charcoal ( note time).

Continue to add 9 lbs. of charcoal every hour until you reach 195 degrees F on the meat thermometer.

Once you reach 195 degrees F, lift the charcoal grid and shake it well to remove the ashes, now place it on top of the long handles. Do not place on the grass or floor – it will damage them.

Remove the ash pan from the box and dispose of the ashes.

Flip the pork shoulders over to crispy the skin. This is easily done using the patented Rack System, just grab the end of the rack, and lift and slide as you pull upward, using the other hand grab the top end of the other rack and slide it down.

Score the skin using a knife, this helps to remove the fat and crisp the skin. Cover the box again with the ash pan and charcoal grid; do not add more charcoal at this time.

After 30 minutes, take a peek by lifting the charcoal pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking.

IMPORTANT: Do not open the box until you reach the desired temperature.

Hope you enjoy! Feel free to send us pictures or messages including your memorable roasting experiences. For more information please contact us at 888-272-7629.

Email: thelatintouch@gmail.com

Facebook: Latin Touch Products

Twitter: @cajachinasales

Pinterest: Caja China Grill Masters