Planning a barbecue party but have no idea what to serve? Don’t fret. We’ve got you covered.
Roast pig is an easy-to-make party favorite that everyone will love. With a good oven and a little patience, you’re on your way to serving up delicious suckling pig roast that’s crispy on the outside and soft, tender, and falling off the bone on the inside. Here are a few ideas to get you started!
What you need:
- suckling pig
- a generous amount of salt
- 1/2 cup chopped garlic
- 3 lemons
- bay leaves
The first step is to order your pig from the butcher. A lot of preparation is already done at the butcher’s. You can ask him to clean up and score the pig for you. When the pig gets delivered, you can set it aside and refrigerate it until it’s time for the barbecue. If you’re having it picked up on the day of, don’t forget to ask him to thaw it for you. The pig should be room temperature when you put it in the oven. If you stuck it in your fridge, you would need to set it out for four hours prior to cooking.
Next step is to rub down the pig. Some would recommend that all you need is salt but for a bit more flavor, we encourage salt, pepper, chopped garlic and some lemon juice. Mix them all together in a bowl and rub the mixture all over the pig, inside and out.
You can opt to put herbs inside the cavity to add flavor to the meat. We recommend thyme and bay leaves but some rosemary would be great too!
Now it’s time for La Caja China to work its magic.
Assemble the roasting rack by placing your pig on the bottom Place the top over it and secure using the S hooks.
Place the drip pan in the bottom of the box and place the roasting rack, skin down, on top of it.
Place the charcoal grid on top of the ash pan and use it to cover the top of the box.
You can start building a fire on both ends of the grid with roughly 8lbs of charcoal. Wait until the charcoal is covered by fine, white ash and spread it out.
You can add more coal as it burns down. Keep your pig roasted in the box for three hours. After that period you can turn the pig. Remove the ash pan and coals and flip the pig and rack assembly. Make several incisions on the skin, careful not to cut through the meat so you can run the fat.
Clean out the grid and ash pan and replace it on top of the box. Add roughly 15lbs of charcoal and allow it to roast for the last few 45 minutes. You can check every now and then to make sure the skin doesn’t burn.
Serve with your side dish of choice and congratulate yourself for a job well done!
This is just one of many roast pig recipes you can try! Read up on the history of barbecue for more barbecue ideas and recipes. If you haven’t yet, check out the La Caja China roast box. Call 1-800-338-1323 for details.
If you’re looking for the secret to extra crispy pig roast skin, look no further. Here are some tips: