La Caja China Recipe

Matt’s La Caja China Pig Roast DadCooksDinner

WEBAug 8, 2017 · Instructions. Dry brine the pig: 24 hours to 2 days before cooking, sprinkle the pig with the salt, concentrating most of it on the …

1. 24 hours to 2 days before cooking, sprinkle the pig with the salt, concentrating most of it on the meat side – that is, a little on the skin side, more on the meat side. Store the pig in a large cooler, covered with bags of ice. (Don’t open the bags – Replace bags as they melt. We swapped in a couple of big bags of grocery store ice every 24 hours.)
2. The day of cooking, remove the pig from the cooler, pat it dry with paper towels as best you can, then spread the pig out on top of one of the roasting racks, skin side down. Sprinkle the meat side of the pig with the rub. Make sure the pig is spread open – we want it spread out as much as possible to cook evenly – and set the other roasting rack on top of the pig. Connect the racks with the s-hooks, sandwiching the pig between the racks. Set the drip pan in the roasting box, and then put the pig in the box, on top of the drip pan, skin side down.
3. Close the box with the ash pan and charcoal grid tray. Pour an entire 16-pound bag of charcoal into 2 big piles on top of the charcoal tray. Light the charcoal – this is one time when it’s OK to use lighter fluid, because the pig is protected from the flavor of the fluid in the box. When the charcoal is covered with ash, spread it out into an even layer over the entire charcoal tray, and start the cooking timer. After 1 hour of cooking spread 8 pounds of unlit charcoal over the top of the box. After 2 hours of cooking, spread another 8 pounds of unlit charcoal over the top. After another 30 minutes (2.5 hours of cooking), spread another 8 pounds of unlit charcoal over the top, and cook for 30 minutes more.
4. After 3 hours of cooking, have two people wearing hand protection lift the charcoal grid tray and shake out the coals into the ash pan. Carefully set the charcoal grid on the handles of the roasting box. Lift the ash tray off of the box and dump the ashes into a fire-safe container. Lift the charcoal grid off of the handles, slide the ash tray underneath, and set them both back down on the handles for now. Flip the pig in the box so the pig is skin side up. Set the ash tray and coals back on top of the box, closing it once more. Cook the pig for 30 minutes to crisp the skin. At that point, check the pig – lift the edge of the lid of coals and peek at the skin. If the skin is browned and crispy (and maybe blackening a little at the edges), it is done. Otherwise, keep cooking, peeking every 10 minutes or so, until the skin is browned and crispy.

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Stuffed Pork Shoulder "a lo caja china" Recipe Food …

WEBNov 20, 2016 · Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper. Preheat oven …

1. Remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper. Preheat oven to 325 degrees F.
2. Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher twine. Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat. Serve with the Fried Green Plantains, White Rice, and Black Beans.
3. Preheat oil in a fryer or Dutch oven to 365 degrees F. Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
4. Yield: 8 servings

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