Buying the original La Caja China roasting box is the first step to becoming the pit master yourself, but making your first pig roast can be challenging, especially if you have no instructions or anyone to help. So we created this blog entry with video to help you in your first epic barbecue and trust us - the results will be perfect and delicious!
Open the pork by the belly, do not cut or poke holes into the upper or side skin. You are now ready to marinade the pig. Inject the marinade into the pork shoulders and hams, 4 – 5 shots in the hams, 3 – 4 shots in the shoulders. Next, turn the pork over, and wet the skin with the marinade.
Place the pig between the two racks. Make sure you do not cut or poke holes on the skin side. Use the 4 S-hooks to hold the pig between the two racks, make sure the racks handle are facing away from the pig. Place the drip pan inside the box and put the pig inside the box, ribs up. Now put ash pan on the box and place charcoal grid on top of ash pan.
Add first batch of charcoal on top of the charcoal grid. You can use self igniting charcoal on the first batch only. If using this type of charcoal, spread the charcoal then lit. This way you will have a more even heat inside the box. Light the charcoal.
Once lit spread the charcoal evenly over the charcoal grid, the cooking time starts right now, add more charcoal after the hour, you will add 3 more batches of charcoal in the following manner: 1 hour, 1 hour, 30 minutes. After the 3rd hour, remove the ashes by lifting and shaking the charcoal grid.
Roaster and Grill!
And while you wait for the meat to cook and roast inside the box, there is time to put some meat or vegetables on the grill over the hot coals. Roaster and Grill all in one Magic Box!
Turning the pig roast
Place the charcoal grid on top of the long handles. Now flip the pig over, to crispy the skin of the pig. This is easily done using our patented rack system, just grab the end of the rack lift and slide as you pull upward. Using the other hand grab the top end of the other rack and slide it down. Using the other hand grab the top end of the other rack and slide it down.
Score the skin using a knife, this helps to remove the fat and crispy the skin. Cover the roasting box again with the ash pan and charcoal grid, do not add any more charcoal at this time. After 30 minutes, take a peak by lift the charcoal pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking.
When the skin is golden and crispy, your perfect pig roast is done. Now all that is left to do is to carve it up and serve. Enjoy!