Are you planning to host a barbecue party anytime soon? Imagine this: a tasty, juicy and mouthwatering full roasted pig served at the party table. It looks and smells terrific, almost like it is calling your name. If this makes you hungry and your mouth water, think about how much more will a real whole pig roast make your guests want to stay at your party and gobble up all they can. Sumptuous and easy to cook, a full roasted pig can be a great addition to any barbecue party.
With the use of a La Caja China pig cooker, you can easily prepare a full roasted pig for your next party. Here is a full roasted pig recipe you can follow:
- 1 whole dressed pig
- 1 chopped onion
- 1 recipe Mojo Criollo
- 1/4 cup of Adobo Sauce
- Marinate the pig with Mojo the night before. You can do this by injecting the liquid into the pork using a syringe. Inject 6 full shots on each rear leg, and 4 on both shoulders.
- Evenly rub the skin with adobo sauce and salt (preferably Sea salt or Kosher salt) with the use of your hands.
- Using the Caja China’s four S-hooks, place and secure the pig into the roasting rack. Put pig on the metal drip pan with the skin down. Cover the La Caja China with the charcoal tray and ash pan.
- Leave it alone to cook for three hours.
- After three hours, take away the coals and ash pan to flip the pig over. For a crispy pig roast, cut crosses into the skin of the pig with a use of a sharp knife.
- Wait for another 45 minutes to let the pig cook evenly. Peek every once in a while to make sure it doesn’t get burned.
- Unpack and serve with Mojo and chopped onions.
I hope this post helps you take your full roasted pig to the next level. Howtobbqright.com also offers some brilliant tips when roasting a whole hog. If you still don’t have your own La Caja China, you can order one from their website at www.LaCajaChina.com or just call them at 1-800-338-1323!
Don’t forget to check out this video showing Jamie Oliver’s Perfect Pork Loin Roast with Crackling. In this video, Jamie shows you a brilliant way of cooking pork.