Pork Cuts Basics for Caja China Style Cooking

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With the holiday season fast approaching, and so many people from all over the country (and the world) purchasing La Caja China style Roasting Box grills, certain questions keep coming up. One of those questions is, “How do I know what’s what once I’ve cooked the pig?” Well folks, fear no more. This week’s post is going to teach you all you need to know to not only roast like a pro in your Caja China grill, but to carve like one as well. We’ll start with a chart of the wholesale cuts of pork:

porkcuts

 

When you begin roasting, the pig will be placed ribs up on the bottom rack inside your La Caja China style Roasting Box. This is done to allow the meat to cook fully and evenly from the heat of the charcoals above. For the last 30-45 minutes, however, many Caja China connoisseurs (myself included) prefer to flip the pig skin side up, to allow the skin to bronze and crisp to perfection. It is during this last 30-45 minutes that it is important to monitor your heat (preferably with a meat thermometer) to ensure that you do not burn the skin. The areas most susceptible are the shoulders and legs, where your boston butt’s, pork butts, and hams come from. The reason they are most susceptible is because they are the thickest areas, and therefore rise to a closer proximity of the heat source. Typically when doing a whole roast pig, the most sought after part of the pig is the loin, which stretches along the back, just above the spare ribs. A little known secret is that the jowl, and particularly the cheek, have some of the most tender meat anywhere on the pig. (Don’t tell your friends, they’ll fight you for it!) Using the chart below, you will be able to view the full side of the pig as it will look when cooking, and see where the different cuts come from. This is great for providing an idea of how to go about carving, though by no means is it required. Sometimes you just gotta slap it on the plate and go!

pork-cuts21

 

Another great thing about knowing your cuts is the flexibility it allows you. As we continue to post new Caja China recipes and links, many will be for spare ribs, boston butts, pork shoulders, etc. Once you’ve learned some basics, you can go ahead and get yourself a whole pig and carve it yourself. We often will do a butt or some spare ribs, then freeze the other cuts and prepare them later. It’s also a great way to save yourself some money, and allows you to try different sauces and rubs with your cuban roast box (or Cajun Microwave for you folks in Louisiana.) For example, down here in Miami the Mojo Criollo marinade is most popular, and is absolutely delicious with its citrus and pepper flavor. It’s my favorite when going “whole hog” in my Caja Asadora (spanish for “Roasting Box“). On the other hand, when preparing spare ribs in our La Caja China style roaster, I prefer the sweet and spicy Kansas City style barbecue sauces. The best part figuring out what you like, is actually trying ‘em all! For those who’ve asked, I hope this has answered your questions, and for the rest of you, you’re officially one step closer to becoming a Caja China Grill Master! See you next week, with a brand new pork recipe that’s perfect for the holidays…

Pulled Pork Recipes: Caja China style

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This recipe is courtesy of a fellow foodie and blogger, and is one of the best we’ve made to date! So being that were going caja china style on this pulled pork recipe, whether it be in your La Caja Asadora or La Caja China model, lets begin with our ingredients and then get into the way the roasting box (also called a Cajun microwave) works. Here’s what you’ll need for your spice rub…garlic, cumin, salt, sugar, and oregano. (The complete list of ingredients can be found at the bottom of the article.) Apply the rub a day ahead of time and allow to sit in the fridge in plastic wrap in order to let the spices really set in. Remove the wrap at least an hour or so before placing inside your caja china. You will want to slow roast for this pulled pork recipe, meaning your china box grill should have no more than 8 lbs of charcoal on it at any time. You will want to add fresh coals every hour or so, and allow the barbecue pork to cook for 2 to 3 hours, checking every hour when you add charcoal.

I recommend mopping with your favorite barbecue sauce at this time. The low heat will begin to break down the pork fat and begin to baste the shoulder in delicious natural juices. Use a meat thermometer to check the temperature of the pork. Once the internal temperature has hit 190 degrees you are ready to remove your barbecue pulled pork from your caja asadora/ Cajun microwave and allow it to sit for a few hours until it has cooled to the point where it can be handled. You will notice that the pork can be literally pulled clean from the bone, and that the exterior will have a delicious crisp crust. This is what having a caja china box is all about. Here is the list of ingredients for the barbecue pulled pork. Be sure to check back soon for upcoming Cajun microwave recipes for barbecue pork tenderloin, barbecue pork chops, and barbecue ribs! And for those in the Miami/ Ft. Lauderdale area, contact us directly for all your summertime caja china barbecue catering needs!

Pulled pork caja china style!

Pulled pork caja china style!

Cuban Barbecue Pulled Pork Recipe
1 pork shoulder

Spice Rub:
5 tbsp. garlic powder
2 ½ tsp. ground black pepper
1 ½ tbsp. salt
1 ½ tbsp. brown sugar
1 tbsp. ground cumin
1 tbsp. dried oregano

Mop:
8-10 cloves of pressed garlic
1 ½ tbsp. salt
2/3 cup orange juice
¼ cup white vinegar
1 tsp. dried oregano
½ tsp ground black pepper

Combine the spices and apply to the pork shoulder. Wrap the shoulder well and refrigerate for at least 12 hours. Unwrap at least 2 hours before you plan to start cooking.

Pre-heat your caja china style la caja asadora roasting box with about 8 lbs of charcoal for 15-20 minutes and chuck the pork on fat side up. Baste with mop every hour when adding fresh charcoal. Remove when the meat’s internal temp hits 190.
Let the pork rest for at least 2 hours, then start pulling your pork!

 

Smoked Brisket Caja China style on La Caja Asadora

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sliced-smoked-brisket

 

For this recipe from the author of “la caja china cooking” we will be using whole briskets weighing about 12-14 pounds each. For each brisket you will need about a cup and a half of dry rub, as well as 40 lbs of charcoal for your la caja asadora. Before cooking your brisket, you will want to rinse them and pat dry the night before. Afterwards, apply your favorite dry rub and don’t be shy! This is an important part of creating that outer layer of flavor. Once rubbed well, refrigerate overnight. You will want to have the briskets at room temperature before placing them in your cajun microwave style roasting box to cook.

Take the briskets and place them on the meat rack in your la caja asadora with the fat side facing up. Below the rack should be the drip pan. On the top rack, add wood chips (approximately 2 cups). Close your caja china and add about 5 lbs of charcoal at the center of your caja china style roaster. Once lit, the charcoal will take about 20 minutes to burn evenly. At that point spread the coals out over the surface of the pan to cook the briskets evenly and roast for one more hour. Next, lift the charcoal pan off your caja china and brush the meat surface generously with about one cup of basting sauce per brisket. Add 2 cups of wood chips. After replacing the charcoal pan and grid add 3 lbs of charcoal and allow brisket to roast 30 minutes, add 3 more lbs and roast 30 minutes more.

After another hour, which should bring the cooking time to just under two and a half hours, you are ready to remove your smoked brisket. You will want to wrap the briskets in foil, place them back in your cajun microwave style caja asadora, and cover with the charcoal pan. Add 3 lbs of charcoal and roast for 30 minutes. Repeat this procedure in 30 minute intervals twice more. After the 4 hour mark you can check the internal temperature of the briskets, looking to have it at about 185 degrees. Now you are ready to carve! Remove the brisket from your roaster and place on a cutting board. Remove the fat cap and slice the brisket in thin slices, going against the grain of the meat. Serve and enjoy with friends and family. You are now the envy of all your neighbors!

Caja China Style vs. Open Fire Pit Cooking

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When talking about a spit, most people are talking about rotisserie style cooking. Cooking a whole hog rotisserie style is something that can take between 8-10 hours or more. A pig rotisserie also usually requires someone to turn the spit regularly to make sure that the whole pig is cooking evenly. Neither of these is true when using a caja china style roasting box (or cajun microwave for our friends in Louisiana.) One of the biggest advantages of using La Caja Asadora pig roasters is that you will save 25-40% of the time you would spend cooking a hog rotisserie style. For example, a 50 lb. whole pig roast will take about 4 hours rather than 6-8. Cooking in a La Caja Asadora or La Caja China box is also more efficient, using just 2-3 bags of charcoal rather than ½ chord of wood for in-ground rotisserie spit methods. Also, caja chinas (Cajun microwaves) are compact, self-contained units that can be used in the city, the suburbs, or out in the country just like any other barbecue pit. There is no need to dig a hole, buy bricks, or anything else required for a whole pig rotisserie.

One of the most underrated advantages of the caja china style la caja asadora roasters that there is no need to worry about bad weather! Caja china grills come with wheels and long handles for easy portability, and can easily be moved into a covered area. Now as important as all those things are, here’s the one that matters the most…the taste. Because these pig roasters function in many respects like a huge pressure cooker, the pork (or other meat) comes out incredibly moist, juicy, and savory. The open spit rotisserie method often leaves the meat dry and tough.

In addition to the flavor of the meat inside the box, a Caja China pig roaster also has accessories that will allow you to grill on top of the box while roasting inside it. The top grill accessory can be used to prepare burgers, hot dogs, chicken, skewers, or just about any other item you can fit on the grill. In my experience, the china box itself is a guaranteed conversation piece at every party and event. A group will inevitably gather around the hog cooker, usually marveling at the smell of what’s coming out of the box!

La Caja China: A Little History

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So here’s a question we get quite often regarding our La Caja China grills, “What an awesome idea! Where do these things come?” Glad you asked…There seems to be as much mystery surrounding the origins of the “caja china” as there is about how to use one. Stories have been told about the approximately 150,000 Chinese laborers who came to Cuba during the 1850′s, and that it was they who brought the cooking style to the island, hence the term “caja china.” Makes sense right? “Chinese box” made by Chinese people. Case closed. Well, not so fast. Research indicates no known record of these pig roasters dating back this far. In fact, the evidence shows there to have been relatively little co-mingling between the Chinese and Cuban cuisines, unlike the clear associations that can be made in many other countries of the Americas. So the question remains, where did the “china box” originate, and where did the name “la caja china” come from?

The originators of the Caja China? Well, perhaps not…

The originators of the Caja China? Well, perhaps not…

According to well-traveled food anthropologist Sidney Mintz, the more likely scenario is this… The term “china” or “chino” does not represent the country of China in this usage, but actually represents a common Hispanic term describing something as mysterious, clever, or exotic. Using this interpretation, “la caja china” would translate as “the clever box” rather than “the Chinese box.” This hypothesis is strengthened by renowned Cuban chef Maricel Presilla of the restaurant Zafra in New Jersey when she states, “Cubans like to call anything that is unusual or clever Chinese. And this is true all over the Caribbean. Pretty much any culture there, whether Cuban or Puerto Rican or Dominican, they have somewhere some kind of thing like this-a Caja China.” (Sifton) Variations on the box can be found in various countries, and go by a variety of names. In Peru there is the “caja china criollo,” in the Cuban community the “caja asadora” (roasting box) and “asador cubano” (Cuban roaster).

cooked pig

 

In Louisiana’s Cajun community it is referred to as a “Cajun microwave.” The reality is that all these “china box” grills are very similar in their style of cooking, using heat from charcoal and the pressure of an enclosed roasting box to cook large amounts of food in an incredibly short amount of time. Not only is the cooking time shortened from eight or more hours for a large pig to just four, but the meat comes out incredibly tender and savory. It is, in my opinion, the best kept secret in the American barbecue community today. You can purchase one, along with its accessories, at http://www.shoplatintouch.com. Once you own one, you’ll wonder what took so long.

La Caja China Frequently Asked Questions

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With this being National Barbecue Month, we’ve decided to lend a helping hand to those considering taking the bold leap into the Caja China grill masters community, as well as the newly initiated. Here’s a quick rundown of what our years in the community have taught us are the most common questions new and potential china box pig roaster owners have, with a tip of the hat to our friends, the Guerra family as well:

FREQUENTLY ASKED QUESTIONS:

What are the dimensions of the box, and how big of a pig can I cook?

Our  La Caja Asadora and La Caja China #1 Roasting Boxes measure 48″ x 24″ x 20″ and will hold up to a 70-80 lb. whole pig. Our La Caja China #2 and SP Models measure 48″ x 24″ x 24″ and will hold up to a 100-110 lb. whole pig.

How long will it take to arrive after I order it?

We pride ourselves in shipping our boxes in 1-2 business days.

Does the box ship assembled?

No, your new hog roaster requires basic assembly which usually takes about 30 minutes.

How much charcoal do I need to roast a whole pig?

You will typically need approximately 2 1/2 16 lb. bags.

How long does it take to roast a whole pig?

Typically a whole pig roast can be done in just 4 hours, with mouth-watering results.

on the rack

What temperature does the meat need to be to know its done?

At about 190 degrees the meat is thoroughly cooked and ready to serve.

Can I cook more than one thing at a time in my pig roaster?

Absolutely. The China Box will hold multiple chickens, turkeys, slabs of ribs, pork shoulders and butts, and almost anything else you can think of. It is truly a multi-purpose unit. And beyond what can go inside, your “cajun microwave” (as our friends in Bayou country call it) can also rotisserie or grill chickens and other foods above the box while roasting inside at the same time.

How do I know how big of a pig I need for my party?

We usually use 1 lb. per person as a rule of thumb for our events. If you are having 50 people over, get a 50 lb. whole pig. Keep in mind you will lose some weight for the bones, etc. but most folks will not be consuming a pound of pork. Of course, you can always go a little bigger to be safe (depending on who’s coming!)

How do I clean my La Caja China or Asadora after using it?

We recommend spraying all metal areas with degreaser and rinsing with soap and water. Allow to dry.

Why are the folks at Latin Touch so amazing?

Ok. So maybe we don’t get this question all the time, but it’s not for lack of trying!

Caja China style: Tailgating Like a Big Boy.

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Rule #1: Pig Roaster + Football = Tailgating Greatness.

With the turning of the leaves and the arrival of the autumn winds comes something fundamentally American…football. It’s the smell of freshly cut grass on a high school field. The sound of pads clashing and whistles being blown. The time is upon us once again. And football brings with it another American pastime…tailgating. Let us broaden your tailgating horizons, and introduce you all to what we like to call “Big Boy Tailgating,” also known as “Tailgating a La Caja China.” If this is something you have yet to experience, you are in for a treat. For those previously initiated, welcome back, and thank you for helping spread the good word when it comes to creating the most mouth-watering, delicious, and generally kick-ass way to spend your weekends…

1) Pre-Game Prep

With Caja China style tailgating, many of the same general rules of great tailgating apply. The first of which is, prep as much as you can before the tailgate. You don’t want to be doing alot of prep after arriving to the parking lot of your teams stadium. All you should need to do upon arrival is fire up your La Caja China or La Caja Asadora grill, and get cookin!

2) Bring the Home Field Advantage

Hospitality is essential to a truly great tailgating experience. A few folding chairs and tables make a big difference in how your buds will remember the experience.

3) Ice the Kicker

Ok. So I took a little liberty with that one. Make sure to have plenty of ice on hand for all the frosty beverages that will be consumed while your guests marvel at the show-stopper…your China box grill.

4) Don’t Get Flagged for Unsportsmanlike Conduct

The last thing you want is a huge mess awaiting you when returning to the tailgate spot after the game. Bring a cooler (or two if necessary) and store all your goodies before going in for kickoff. Especially important for your La Caja China, make sure the charcoals are no longer hot, and dispose of them as necessary.

5) Grill Like a Champion.

This is the last, and clearly most essential element of a historically awesome tailgating feast. And because we want your name to go down with the all-time greats, we’re going to hook you up with a recipe that will bring tears of joy to your compatriots:

awesome-skin

 

North Carolina style Pig Pickin’ 

What ya need:

1 whole pig (about 60 lb dressed weight)

Course Salt

4 x 16 lb bags of Charcoal (not Match Light)

The Secret Sauce (details below)

Place 12-14 lbs. of charcoal on top of your Roasting Box, light, and allow 15-20 minutes for coals to grey evenly. Spread the coals out over the box. Butterfly the whole pig for roasting and rub down with coarse salt. Place the pig ribs up in your La Caja China or La Caja Asadora pig roaster. Allow to cook for approximately 3 hours, removing ash and adding an additional 10 lbs of charcoal every hour. Once the pig has reached an internal temperature of 160 degrees or above, flip the pig to expose the  skin to the heat radiating from above the box. Sprinkle salt over the skin before resealing the box. Check after 30 minutes, and every 10 minutes thereafter as necessary, until the skin has reached the desired crispness and beautiful bronze color. At this point, your whole pig should be completely cooked (180 degrees or above) and ready to be prepped to serve.

At this point we recommend removing the pig from the Caja China and allowing it to cool for about 20 minutes. After that, the meat is ready to be sliced, chopped, or pulled from the bone. Place the pulled pork in a separate tray and allow your guests to slather it in the secret sauce as their heart desires.

pulledpork

 

And as for the secret sauce, here it is…

1 gallon apple cider vinegar

1 (28 oz) bottle of ketchup

2 3/4 cups of firmly packed brown sugar

1/4 cup garlic powder

1/4 cup salt

1/4 cup crushed red pepper

1 tablespoon ground black pepper

1/2 teaspoon ground cloves

 

Directions:

Combine all the ingredients in a large pot over medium-high heat and bring to a boil. Reduce heat to low and simmer for about 15 minutes or until the crushed red pepper sinks. Remove from heat.

The sauce should be bottled hot, but not boiling. Fill the bottles to within 1/2 inch of the top. To increase the heat factor, add 1/4 cup of Tabasco before cooking.

And there we have it, your complete “Tailgate Like A Big Boy: Caja China Style” toolkit.

Happy Roasting!

La Caja China Recipe: Roast Lamb

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Baseball is back. The kids are finishing up their classes for the year. It can only mean one thing…summer is around the corner. And when we say summer, we mean GRILLING SEASON. Time to take the cover off the Caja China and grab some fresh charcoal or firewood and fire that bad boy up! So to usher in the summer this year, we’re going to go a bit off the beaten path when it comes to recipes. This time of year calls for something special to wow all the friends and family. Ladies and Gentlemen, I present to you…Roast Leg of Lamb a La Caja China. This is one I know our Greek friends will enjoy! So without any further ado, let’s jump right into it…

ROAST LEG OF LAMB A LA CAJA CHINA

INGREDIENTS:

1 3 1/2 lb. boneless leg of lamb

2 tablespoons of oil

1 cup of bread crumbs

1 small onion minced

1 minced garlic clove

2 tablespoons of chopped fresh parsley

1 beaten egg

1/2 teaspoon lemon zest

2 tablespoons of flour

1 1/2 teaspoons of Worcestershire sauce

2 cups of chicken broth.

lambleg-r_2

 

PREPARATION:
To prepare the filling:
1) Mix the bread crumbs, onion, parsley, egg and the grated lemon rind.
2) Fill in the leg in the bone cavity.
3) Close the cavity with the same meat at the ends.
4) Tie the meat well to keep the same way.
5) Put the oil on the tray of fat and the meat on the same.
6) Roast in the Caja China (Chinese Box) between 1 hour and 15 to 1 hour 45 minutes.
7) Remove the meat from the tray and leave to stand for 15 minutes before slicing.

8) Carve and enjoy with the people you love most (and maybe the in-laws.)

leg-of-lamb

 

Thanks to everyone who has written, commented, and become a part of the community! Tailgating season is around the corner, and we can’t wait to share recipe ideas that will make your party the envy of everyone at the stadium! Here’s to a happy, healthy, and delicious grilling season. We’ll see you next week…

Caja China Pork Leg recipe…with a twist!

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Dinner time is always a challenge for me as I look at my Caja China and think, what can I do to make this cooking experience in our China Box different? When you are so busy working everyday and taking care of your family it is very easy to fall in that meal rut. Seriously, how many days can you go eating chicken or meat with rice? So I decided to do some research and find a twist to some of the  common meals I cook with my caja chinato add some spice to my taste-buds. Sometimes it is about adding a special ingredient that give it that extra kick, and I am not talking about spicy. I found a delicious roasting boxfriendly recipe that uses a very common item in my household…especially during football season…beer.  Don’t worry, you will not get drunk from eating food made with beer but you will if you drink the ingredient rather than cook with it!  My grandmother tended to do a little more drinking than cooking on some days…haha! The alcohol will burn off so this meal will be safe for even the littlest patron that is going to be enjoying this delicousness from  your pig roaster. The beer really didn’t throw me for a loop as much as the coke did…now that is something I have yet to use as an ingredient, which is why I had to make this recipe…

Pork leg in Beer

INGREDIENTS:

1 leg of pork from 11 to 13 lbs. boneless

1 beer

1 liter of coke

1 1/2 tablespoons chicken bouillon cube

4 cloves of garlic

1/4 cup vinegar

5 cloves

5 black peppercorns balls

1 cup sugar

1 handful of herbs

1 tablespoon cornstarch

PREPARATION:

Blend the spices, herbs, garlic, vinegar and chicken broth. Place the leg on a plate and bathe it with the formula. Let marinate overnight. Before placing in the La Caja Chinabathe with beer, coca cola, cornstarch dissolved in water and with the marinade. Place the tray in the Caja China for 3 hours (covered with aluminum), every 30 minutes should bathe the leg with her juices, once cooked uncover your Cajun Microwave style grill and sprinkle with sugar, recapping for 15 minutes until golden. Remove, slice and serve hot.

Doesn’t your mouth water reading the steps because mine sure did! The key to this recipe is defintiely the marinating overnight because it will let the juices really soak in and really give that pork leg some great taste when you take it out of lacajachina.

(21)Pork shoulder dinner

 

I served this up with some rice and beans, yuca with mojo, fried plantains and salad…typical Cuban sides that pair well with every meal, at least in my mind I can’t go wrong.  If you want to go the healthier route, a nice salad and some fresh steamed veggies can make this meal complete. I tend to try and lean more towards the healthier version but I can become over-ruled in my house. If this happened to you, compromise like I do and serve what they want and add the salad, get those greens in!

I hope this meal turned out as delicious for you as it did for me and brought some smiles to your family and full tummy’s for all that ate.

If you are interested in more la caja china recipes feel free to visit our site!

La Caja China Suckling Pig recipe for the festive month!

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Keeping with the theme I have had these past few posts I have found yet another delicious China Box recipe to share. I hope this past Thanksgiving went without a hitch and that your pig roast in the caja china was enjoyed with friends and family. We are now entering the festive month of December and many occasions for you to keep thatpig roasting box out and plenty of bags of charcoal nearby.

As I am perusing the web for new recipes I came across one that literally had my mouth watering from the title…Crispy Suckling Pig with Spicy-Sweet Sour Glaze…spicy, sweet and sour all in one dish, I am in! Imaging having that in your hog roaster, this could very well be the new start to a family tradition. This recipe is courtesy of Adam Perry Lang’s site which hosts a ton of other delicious recipes as well. Here is the recipe for you to enjoy!

Ingredients

Mojo Marinade
71?2 cups freshly squeezed orange juice
21?2 cups freshly squeezed lime juice
40 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
5 tablespoons ground cumin
5 tablespoons dried oregano, preferably Mexican
5 tablespoons kosher salt

Salt Water Brine
5 gallons (80 cups) water
4 cups kosher salt
71?2 gallons (120 cups) ice

Glaze
1 pound firmly packed dark brown sugar, about 21?4 cups
1?2 cup apple cider vinegar
Juice of 8 limes
6 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
10 serrano, or other small, hot chiles of choice, thinly sliced (optional)
Coarsely ground fresh black pepper

Preparation

According to Adam:

Before you start…
Cooking in the Caja China is a ton of fun, but you have to be prepared. And it is essential to have a friend to lend a hand. Beyond the pig and the items on the ingredient list, you will need to order a #2 Caja China or La Caja Asadora (this will come with two internal racks, “S” hooks, and an extra- large injecting needle). It requires assembly, and I strongly recommend you put it together well in advance of cooking the pig.

Other items to purchase: 
Extra-large cooler with at least a 120-quart capacity
Ice, enough to fill the cooler twice
About 80 pounds brick charcoal
Lighting fluid or other starters.
Rake
Large ash can
Fireproof gloves
Fire extinguisher
One 6-foot- table you aren’t afraid to get dirty, or one large, thick piece of plywood set on two sawhorses to create a work surface that can be hosed down.

1. Combine all of the marinade ingredients in batches in a blender, or in a large bowl using an immersion/stick blender. Strain through a fine- mesh strainer into a clean bowl or storage container and refrigerate for at least 12 hours, or up to 11?2 days before cooking the pig to allow the flavors to mingle.

2. In a 120-quart- capacity cooler, combine the water and salt for the brine, stirring and/or whisking to dissolve the salt. Add the ice.

3. Place the pig in the cooler, feet up, with the cavity exposed. Using the provided injecting needle, and the brine in the cooler, inject the shoulders and the hams going through the flesh side (as opposed to the skin side) in a grid- like pattern. Close the cooler and let brine for 12 hours.

pig-in-cooler

 

4. Drain the liquid using the spout on the cooler. Any residual brine or ice can remain in the cooler with the pig. Pour the marinade into the cavity of the pig. Fill a large garbage bag with ice and place on top of the pig. Close the cooler, and let marinate for 12 hours.

5. Meanwhile, about 1 hour before removing the pig from the marinade, set up your work area and the Caja China. Place the provided drip pan in the bottom of the Cajun Microwave. If you don’t have a work surface large enough to hold the pig, position a large piece of thick plywood on two sawhorses. Place the bottom rack on the surface with the triangular pieces facing down.

6. Remove the bag of ice from the top of the pig. Keeping the marinade in the cooler, lift the pig, and place, belly side down with the legs extended, on the rack. Pour salt over all of the pig’s skin and, using your hands, rub it into the skin, letting any excess remain on the surface. Let sit for 30 minutes. Rub the pig again with any residual salt and let sit for another 30 minutes.

7. Hose down the pig to remove any excess salt. Position the top rack on the skin side of the pig with the triangles facing up. Secure the two racks together by attaching the “S” hooks. Depending on the size of the pig, you may need to go through the skin and flesh on the sides of the belly.

(8)S-hook

 

Cooking Method

8. Place the pig into the La Caja Asadora/China Box, skin side down, and pour the marinade into the cavity. Place the cover (from here on out known as the ash pan) on the top of the box, and then top with the charcoal grid. Pour 18 pounds of charcoal onto the screen and light, using lighter fluid or other fire starters. Once the charcoal is lit, 20 to 25 minutes, using a rake, spread the charcoal evenly over the charcoal grid. Timed cooking begins now. The pig will be cooked in about 51?2 hours, or slightly longer as needed to crisp the skin. Do not move the ash pan (not even to peek) until instructed to do so (see below).

For more detailed instructions or if you are a visual learner, check out our video for step by step help.

(11)charcoal

9. For 5 hours, every hour, spread 9 pounds of new charcoal over the hot coals. At the 5-hour mark (after the new charcoal has been added and spread), carefully lift only the grid, shaking any ash off of the existing coals. The coals will continue to be used. Move the grid with the coals temporarily to rest on the long handles of the cooker. Remove the ash pan from the top of the box and dispose of all of the ashes. If you place the ashes on the ground, be sure to hose them down before continuing.

10. Lift the pig and flip to be skin side up. Using a chef’s knife cut large “X’s” a quarter inch deep into the skin surface on all exposed areas of the pig. Replace the ash pan and top with the charcoal grid containing the coals. Add 9 more pounds of coals. Cook the pig for 30 minutes to crisp the skin.

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11. Meanwhile, combine all of the glaze ingredients in a large jar (a juice jar is a good size) with a tight- fitting lid and shake to combine. If you don’t have a juice jar, mix in a sauce pan.

12. Lift a corner of the ash pan and peek at the pig. The skin should be puffed up and crisped. If it isn’t  continue to cook, peeking every 10 minutes. If the pig does not seem to be crisping evenly, check out the placement of the coals on the grid. They may need to be spread out more or moved over the areas that aren’t crisping.

13. Once crisp, lift off the ash pan and charcoal grid together and let rest on the handles of the Caja China. Brush the glaze over all of the skin. Replace the pan and the grid, and cook for an additional 5 to 10 minutes to tighten the glaze.

14. Lift off the ash pan and charcoal grid together and let rest on the handles. Lift the pig out of the cooker and transfer to the work area, skin side up. Undo the “S” hooks, remove the top rack, gently lifting to tease off any skin that may have stuck.

15. The pig can be served up by peeling back the skin, cutting it into large pieces, and serving alongside meat that has been pulled using bear paws or heat- proof gloves. But, it is also great fun to peel back the skin, cut into manageable pieces, and let everyone come up and pick out what they like. Season the meat with pepper.

I hope you put this recipe to good use because I know that my family and I will be this weekend. Why wait for a holiday or a celebration? We celebrate life and the ability to share time with each other daily so put the pig to roast and throw back some beer or sip some wine and be thankful for family, friend’s and life!

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