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Having seen a pig cooked in a La Caja China roasting box, I decide to see if it was simple as it seemed. I started out with a 64.9 lb pig from McReynolds Farm.

Pig in a bag

There was very little to do to prepare the pig for roasting. I just had to split the breast bone.

Splitting the breast

Then split the backbone so that the pig would lay flat.

Cutting the backbone

I loaded up the injector with Louisiana hot sauce and apple juice.

Competition injector

Next I injected all the meaty portions of the pig.

Injecting the pig

Lastly I gave it a good coat of BBQ rub. It was then re-bagged and put on ice overnight.

Injected and seasoned pig

I had to transport the La Caja China to a vineyard to roast the pig. Set up and breakdown was a breeze. All I had to do was reattach the handles. I had removed them so it would fit better in the back of my SUV. After a few minutes of leveling the roaster, I put the hog into the roaster skin side down and added the first batch of charcoal. I started it in a chimney and then mixed in the lit pieces with the rest. Once they were all burning I spread them about across the charcoal tray.

First batch of charcoal

After adding the next three batches of charcoal, it was time to flip the pig. Mitch helped me out by scoring the skin with Xs so that the skin would get nice and crisp. So far I had only spent about 15 minutes setting up the roaster and adding charcoal. The whole roasting process took very little effort.

Cutting the skin of the pig

While the pig was finishing roasting I went down and watched the ceremony.

The wedding

Dana was very excited that the pig was done and that she just got married.

Yay the pig is done

The pig was done right on time and turned out wonderfully. The La Caja China worked fantastic. I would strongly recommend a La Caja China roasting box to anyone who wants to roast a pig or other food with little effort and great results.

La Caja China roasted pig

The crowd descended on the pig like pigeons on bread crumbs. The entire pig was picked clean within 30 minutes.

I have never really been a fan of ham until recently. I always thought it was a bland, tough, watery meat. Well I found out just how good a ham can really be. The trick is to buy one that is cured and smoke it yourself. You basically smoke it like you would a pork shoulder. The rub is a bit different, but other than that the process is the same.

This is my friends recipe (Mikki and Mikey).

Cook time: About 30 minutes per pound.

Ingredients (rub):

  • 1/4 cup sugar
  • 1/4 cup Fast Eddies steak seasoning
  • 1/4 Pork Shop rub
  • 3 1/2 teaspoons ground chipotle chili
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 garlic cloves minced
  • 1 teaspoon onion powder
  • 1/4 cup fresh oregano minced
  • 1 1/2 teaspoons fresh sage minced
  • 1 teaspoon fresh chives minced
  • yellow mustard
  1. Combine all the ingredients except for the mustard in a medium sized bowl.
  2. Cut rind off of the ham.
  3. Liberally rub the ham with mustard and apply the rub to all sides. Wrap tightly in saran wrap and refrigerate for at least 2 hours or overnight.
  4. Light charcoal and put on smoke wood (we used pecan)
  5. Place ham on smoker. Set smoker to 225 degrees.
  6. Remove ham once it’s internal temperature reaches 165 degrees.
  7. Let the ham rest for 20 minutes. I put mine in a cold oven.

Ingredients (root vegetables):

  • 2 yellow carrots
  • 1 purple carrot
  • 3 orange carrots
  • 3 golden beets
  • 3 baby beets
  • 3 pink turnips
  • 2 parsnips
  • fresh rosemary
  • fresh parley
  • 18 fingerling potatoes
  • olive oil
  • black pepper

The ham they started with was almost 16 pounds.

Ham on the smoker

It came with part of the rind still on it.

Ham on the smoker

This is what it looked like after the rind was removed.

Ham on the smoker

Mikey went pretty heavy with the mustard.

Ham on the smoker

He covered all sides liberally.

Ham on the smoker

He coated the entire ham with the rub and then tightly wrapped it in saran wrap. It was then refrigerated overnight.

Ham on the smoker

The next day it went on to the smoker. Hot damn that looks good!

Ham on the smoker

Their cat getting some sleep.

Ham on the smoker

Here is what it looked like when it came off of the smoker.

Ham on the smoker

Here are the root vegetables that Mikki started with. About an hour before the ham is done cooking start preparing the vegetables.

Ham on the smoker

Peeled and cut everything but the potatoes. Tossed them in some foil and drizzled them with olive oil. Use the rosemary, parsley, salt and pepper to season them. Seal the double foil pouch and place it on the grill at a medium heat.
Ham on the smoker

Slice that ham. It was so moist and tender.

Ham on the smoker

The vegetables took about 40 minutes. Fork test them to make sure they are done.

Ham on the smoker

She served olive ciabatta bread with the meal. It was fantastic.

Ham on the smoker

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