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Doug’s La Caja China Pig Roast

November 28, 2011

I hope everyone had a wonderful Thanksgiving. I had an action packed week, mostly full of food. This past Saturday I organized to have a pig roast at my friend Doug’s house in NY.

I almost backed out because when looking at the pictures during research, I got a little emotional at the idea of eating a pig. I might go pork-free soon for various reasons.

I purchased a 44-pound pig from my local butcher and had it cut in half (should have been spliced, but it was a bit screwed up). Luckily our friend Joe has a La Caja China box. I made a marinate of a gallon of apple cider vinegar, ketchup, brown sugar, garlic powder, salt, red pepper, and black pepper.

The marinade was hysterical because as Dennis was putting it in the bag he started screaming in pain. The boys were working in the yard and  cut up hands with vinegar does not feel good on wounds.

We also added an applewood rub, which I just randomly bought from the supermarket. All my spices were down south and I knew my parents wouldn’t use the leftover stuff.

The split pig goes between the bars and in the box. On top are the coals we heated over the fire pit. Every hour for the next 2 hours we add more coals. By ‘we’, I mean the boys. I planned it and was there to instruct. They were nice gentlemen and did the actual labor and let me take pictures.

After the 3rd hour we were ready to flip the pig. You only need to do it ¾ of the way through since it’s just to char the skin. After 4 hours, the pig was pretty much done, but the skin wasn’t as crispy. So when have the final unveiling of the pig, we only served a half and let the other portion cook up.

This was honestly worth the hassle, the meat was incredibly juicy. It was just dripping and sliced like butter. It’s also a great excuse to hang out over a couple of beers for many hours. Such a fun time!

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