Pig Roast with the La Caja China

Well, the pig roast was a success.  We used our model #2 La Caja China roasting box to cook the pig.  This was our second time using the box and we had much better results.  I took pretty good notes this time and will pass along what we’ve learned.

We started with a 54# pig that we purchased from Central Meats in Chesapeake VA.  Thats 54 pounds with the head and hooves still on.  Central Meats butterflied the pig for us also.  If you go for a smaller pig, you’re mostly paying for bones.  Go up to a least 50# and you’ll have a much better result.

We cut off the head and hooves.   The night before the party, we injected the pig with a mixture of Pineapple juice and Mojo (recipe).  It was then covered with a homemade rub called Magic Dust. See the Magic Dust Rub recipe.

Beware though:  The instructions on the La Caja China box (at least mine), do not match the instructions in the worksheet.  Follow the worksheet and start out with a full bag of Kingsford charcoal.  If you use cheap stuff, it won’t burn as long so you’ll end up not saving any money.  I used 3 large 18# bags of Kingsford for this pig.

For more info: Download our completed worksheet for a pig roast.  This is the complete timeline and temps for our pig.  Note that the pig was at 67F when we started and the outside air temp was 60F.  It took 4 1/2 hours to cook.  Here’s a link for a blank worksheet.

We put a bottle of our North Carolina Sweet & Sour Vinegar Sauce (recipe link) for people to put on the pork as well.  It’s a mustard based vinegar sauce that is really tasty.  Make up a bottle for BBQ.

I’ll be adding more pics soon.

3 thoughts on “Pig Roast with the La Caja China

  1. Just checkin’ back in to let you know that the second book has just released!

    Beautiful pig you have there!

    -Perry

    Perry P. Perkins
    Author
    “La Caja China Cooking”
    “La Caja China World”

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