This recipe takes 50 minutes to prepare and 5 hours to cook in your La Caja China roasting box, plus 12- 24 hours brining time and yields about 10 servings
1 (10 – 20 pounds) whole dressed suckling pig
4 tablespoon olive oil for basting
3 heads of garlic
6 cups salt (preferably kosher or sea)
5 cups granulated sugar
1/2 cup black peppercorns
15 liters of water
Get a whole dressed suckling pig and prepare brine solution using the recipe above. In a Coleman cooler, or any extra huge container that can be tightly sealed, brine the suckling pig for at least 1-2 days.
Before roasting, bring pig to a table and make tiny slits on different parts of the pig and stuff with cloves of garlic. Meanwhile, prepare the La Caja China box by placing 10 pounds of charcoal on top of the lid of the box. Douse charcoal with lighter fluid and ignite using a match. You may need to add more charcoal after every one hour.
Place whole pig inside the La Caja China box, skin down (make sure to read roasting instructions printed on the La Caja China box).
Flip the suckling pig over when it reaches 130°F, and baste with olive oil. After cooking for about 3 hours (cooking times may vary depending on the size of the pig), you may check to see if the skin is crispy – if not, return to the La Caja China box until skin is crispy as you want. Remove the pig from the La Caja China roasting box and leave to rest for about 10 minutes before chopping.
So there you have it. Check out La Caja China website for more pig roaster recipes that are sure to wow your guests. If you still don’t have your own La Caja China, you can order one from their website or just call them at 1-800-338-1323! Also, check out these appetizing side dishes for whole pig roasts.
Looking for a roasting box to create a sumptuous and tasteful whole roasted pig? Watch this video to learn about what makes La Caja China BBQ Grill different from the rest.