Tomorrow is my youngest daughters 16th Birthday. For the party, we will be cooking a whole pig in our La Caja China pig roaster. It’s our second time using it and I’m really getting pumped up. We have a 54# pig on ice. The butcher butterflied it for us too. Tonight we inject it with a brine and mojo mix. Then we are going to get the rub on. Haven’t decided if I’ll use Adobo seasoning or Magic Dust for the rub.
I’ll take plenty of pictures and maybe even a short video for the blog.