The La Caja China made a road trip recently. Pig # 8 weighed in at 40lbs. A great trip with some fine friends indeed...
I first learned how to use this box from some Cubans and cooked the first seven pigs using their charcoal method. This time we almost followed the directions on the side of the box instead .
Albert wanted to see the box at work so he was hands on the entire cook. It took about 6 hours. I think if we had followed the directions exactly it would have been fine at 5 hours.
Basically you cook the pig skin side down(opposite the heat) until the last 40 minutes. Then flip to brown the skin. I should have added more hot coals the last 30 minutes. The way we did it it took longer and didn't completely get the skin on the sides as crispy as I would have liked.
Over all it came out really nice though even if I was to full to really enjoy it.
There's a rumor the pig eyes are pretty tasty...
