Planning a get together with your family and friends? Thinking of having a B-B-Q grill roasting and cookout party for your guests? Okay, so you might be asking yourself, “Where do I begin?” The first step usually involves finding a trusted supplier for your pig. Give them a call a few days before the celebration. Let them know what you need (i.e. size, weight, etc) in order to have everything ready before the big day.
Some butchers deliver frozen pigs so you’d need to thaw them in a bathtub (yes, you read that right!) over a couple of days. This may sound ironic, but it’s best to keep the hog inside a plastic bag and thaw it around packed fresh ice. Don’t forget to unplug the drain to avoid any standing water. It’s highly recommended to add ice every four to six hours, depending on how fast these melt.
On the day of the celebration, you can pull the pig out of the tub and get it prepped for your marinade.
BBQ the Pig
1 – 45 lb pig
2 cups coarse sea salt
1 cup coarse ground pepper
1 cup smoked paprika
40 lbs Kingsford charcoal
Remove the pig from the cooler and let it warm up for several hours to room temperature. This is important for even cooking. Rinse the pig, inside and out, pat dry.
Split the pelvic bone and spine (if necessary) to allow the pig to lay flat, skin down. Place pig on the bottom half of the rack.
Inject the pig every few inches (see recipe, below) in the hams, shoulders, belly, and tenderloins. (Do this the night before, if possible)
Sprinkle generously with salt, black pepper, and smoked paprika.
Place the top rack over the pig, and tie using the 4 S-Hooks. Place to lg. disposable pans in the bottom of the box (to catch drippings), and place the pig, in the rack, into the box.
If you want to try something different, you can actually put an extra kick of flavor depending on the marinade you pick. Some choose a mixture of apple juice, sugar, salt and Worcestershire Sauce, while others opt for a citrus/pineapple marinade. One of the best and most famous Cuban recipes is the Mojo Criollo. You can use this as a marinade for your hog.
Make marinade: peel and mash the garlic cloves. Mix all the ingredients together in a bowl. Let stand for a minimum of 1 hour. Strain marinade and then inject the marinade into the pig. Let marinate overnight, in the refrigerator, for best results.
Open the pork by the belly, but do not cut or poke holes into the upper or side skin. Place the grease tray inside the Caja China. Tie the pig in between the grids, on its back, and place in the grease tray. Close the Caja China with the ash pan and charcoal grid. Allow 4 inches of separation between the roast and the ash pan. We recommend the pork be at room temperature at the time of roasting.
Prepare the charcoal: we recommend Kingsford Charcoal because it lights faster, burns evenly, and lasts longer. Never use instant charcoal. Start with 14 pounds of charcoal for Caja China Model #1 and 16 pounds for Model #2. Place the charcoal into 2 piles of equal size, on each end of the charcoal tray. Never place charcoal on center of tray. Add lighter fluid and light.
Be able to prepare and savor these tasty meals with the right equipment. Buy the best barbeque grill for your pig roasting today, visit LaCajaChina.com to order your your roaster now.