Roasting a whole pig is a Christmas tradition in Florida's Cuban-American community.
"La Caja China" (Spanish for "Chinese box") is the essential cooking device used for roasting a whole pig Cuban-style. The Chinese box was invented in Miami -- not China -- by a father and son named Guerra. It resembles a square wheelbarrow and consists of several large parts including the wooden box, a large metal grease tray, two metal roasting grids, a charcoal container, a mesh grill and a metal lid. Add this to my Recipe Box.
Instructions
1. Find a butcher that will dress and prepare a whole hog for a roast. Place an order; make sure that the butcher splits open the hog flat. Pick up the pig when it's ready.
2. Marinate the pig by injecting the mojo with a marinade syringe. Use 1 to 2 ounces of marinade for every pound of meat.
3. Place the split pig between the two metal grilling grids, then strap or hook the pig and the grids together. Don't puncture or slice the pig's skin at this point.
4. Place the drip pan on the bottom of the box's interior. Place the pig, skin-side up, and the metal grilling grids on top of the drip pan inside the box.
5. Place the charcoal ash pan over the pig. Place the flat charcoal grid over ash pan. Add about 10 pounds of charcoal to the grid. Light the first batch of coals.
6. Add approximately another 10-pound batch of coals every hour; you'll probably be using about three batches of charcoal for the entire process.
7. Remove the lid and charcoal containers from the Caja China box with oven mitts after three hours of roasting. Reach inside and turn the pig and grilling grids over so the pig is rib-side up. Put the lid and coals back on top of the roasting pig.
8. Let the pig cook for another hour. It won't hurt to keep checking on its progress every 15 minutes.
Tags: grilling grids, batch coals, Caja China, charcoal grid, metal grilling, metal grilling grids