Tutorial how to make roasted pig in caja china

whole pig

💰Cheaper: pork shoulder

Pork shoulder is more affordable and still provides rich flavor.

sour orange juice

💰Cheaper: orange juice + lime juice

Mixing orange and lime juice mimics the flavor of sour orange.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well for marinating.

Prepare the Caja China by placing it in a well-ventilated area.

Mix garlic, sour orange juice, cumin, oregano, salt, and black pepper in a bowl to create a marinade.

Rub the marinade all over the pig, making sure to get it into the cavity and under the skin.

Stuff the cavity with chopped onions, bell peppers, cilantro, and lime.

Tie the pig's legs together with cooking twine to secure the stuffing.

Place the pig in the Caja China, skin side up, and cover it with the lid.

Add wood chips to the charcoal tray for flavor and light the charcoal.

Cook the pig for about 4-6 hours, maintaining a steady temperature of around 250°F.

Check the pig periodically, basting with any remaining marinade every hour.

Remove the lid for the last hour to crisp the skin, ensuring it turns golden brown.

Once the internal temperature reaches 190°F, remove the pig from the Caja China.

Let it rest for 30 minutes before carving to allow juices to redistribute.

Carve the pig and serve with lime wedges and additional sides.

Cooking Techniques

Spice Level: