Roasting a Pig Cuban Style

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.

Thaw the pig for one day in the refrigerator for every six pounds.

Prepare the seasoning by mixing sour orange juice, bay leaves, vinegar, salt, and pepper.

Stir the seasoning together and filter it to remove large chunks.

Inject the filtered seasoning into the pig using a syringe, focusing on the hams and shoulder areas.

Butterfly the pig by making incisions in the chest cavity and hams to expose the spinal cord.

Clean the pig by removing tendons and glands that could burn during roasting.

Salt the pig lightly to protect it from bacteria and draw out moisture, using kosher salt instead of iodized salt.

Cover the pig with plastic wrap to protect it from flies and mosquitoes, and refrigerate overnight at 36-40 degrees Fahrenheit.

The next day, light the fire for roasting, which will take about 20-30 minutes.

Re-season the pig with kosher salt and pepper before placing it in the roasting box.

Rub the injected seasoning all over the pig for added moisture and flavor.

Place the pig on a rack in the roasting box and cover it to start cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary