La Caja China Pig Roast - First Timer Advice Needed
- CFByrne Mar 30, 2014 08:27 AM
So I've been enlisted to roast a pig for Easter! We'll be doing it down in Key Largo / Tavernier at my sister's house.
Maybe about 15 - 20 people, so we don't need anything giant.
I have no equipment whatsoever. The La Caja China process sounds great, but as I said, I don't have one.
Any ideas for alternate plans (Having someone ELSE make it is NOT the option I want, as the whole idea is to do this ourselves).
I am pretty sure I can get the pig from the Sunshine Cuban Market right around MM 90, I will be verifying that today.
We can't dig a hole in the ground as it is p-rock which would require dynamite or stronger.
I wonder if someone down there rents La Caja boxes.
There's no shortage of advice on the web of course... this is a detailed step by step for example...
The caja china is exactly what you see there- plywood and sheet metal. the metal lid rests pretty snugly on top.
Plan B - as Frod linked below, you can always build one up with cbs block, rocks, sand, etc, and either some type of lid or drawer to access the pig. These are actually a lot more prevalent.
Alternate Plan B (BB or C?): smoke it.
As far as caja china rules, apply your basic bbq know-how, with the understanding that the heat source is outside. Make sure you remove the ash that accumulates or it won't transmit sufficient heat. I would also make sure you incorporate marinade/seasoning to the finished product. The pig needs to absorb a lot of flavor. Lastly, when it's really sizzling, open it up and spray the skin with some vinegar or salt-water to make chicharrones. We usually pass these around while the pig finishes cooking.
Thanks to all for the feedback. Sadly, this event has been cancelled... instead I'm going to Savannah.
(Side note: How can Sav be soooo close to Charleston and yet have such a massive difference in number of great restaurants?)
In any event, all this info will be useful for the next time, and I am sure there will be one...