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.
There was very little to do to prepare the pig for roasting. I just had to split the breast bone.
Then split the backbone so that the pig would lay flat.
I loaded up the injector with Louisiana hot sauce and apple juice.
Next I injected all the meaty portions of the pig.
Lastly I gave it a good coat of BBQ rub. It was then re-bagged and put on ice overnight.
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.
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.
While the pig was finishing roasting I went down and watched the ceremony.
Dana was very excited that the pig was done and that she just got married.
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.
The crowd descended on the pig like pigeons on bread crumbs. The entire pig was picked clean within 30 minutes.