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Roast whole Pig
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Chef :
Dan KrauseRoast whole Pig
I have cooked a pig once before in a Caja China. That first time I followed the recipe from the Caja China company exactly. This time I wanted to take my pig to the next level and add my own spin on it. Note this brine is great for chicken and turkey also. Just remember if do scale it down for poultry, make sure you do NOT get a self basting bird. The end product will be way too salty.
Ingredient
4 gallon
Cold Water
3 gallon
Apple Juice
6 lb
Brown Sugar
4 1/2 cup
Morton's Kosher Salt
48 clove
Garlic
48
Whole Cloves
12 oz
Ginger
9
Oranges
4 tbsp
Whole Peppercorn
1 large
Bag of Ice
45 lb
Dressed Pig
44 lb
Charcoal
Cooking instructions
* Step 1
Two days prior to roasting the pig, make the brine. To start the brine, first dissolve the sugar and salt in a large stock pot with approximately half of the water (~2 gallons) over low heat.
* Step 2
Stir the pot frequently to prevent forming a lump of salt and sugar on the bottom of the pot.
* Step 3
While the pot simmers, peel the garlic and crush it. Also thinly slice the ginger.
* Step 4
Once the salt and sugar has completely dissolved, turn off the heat.
* Step 5
While the water is still hot add the garlic, ginger, whole cloves, bay leaves, and peppercorns.
* Step 6
Allow the mixture to cool to room temperature.
* Step 7
Using a hammer and a thick spine knife or sharp hatchet, split the backbone of the pig from inside the cavity.
* Step 8
Place the pig in a large watertight cooler.
* Step 9
Add the apple juice, the remaining water, ice, and the salt/sugar water mix to the cooler.
* Step 10
Cut the oranges into quarters. Squeeze the juice of these pieces into the cooler. Throw the orange peel into the cooler with the pig.
* Step 11
Ensure the pig is completely covered with brine. Check the pig daily to ensure there is still plenty of ice in the cooler and that the pig remains below 38 F.
* Step 12
After 48 hours of brining, empty the cooler of brine. Remove the pig and thoroughly rinse with cold water.
* Step 13
Place the pig in the wire rack that comes with La Caja China.
* Step 14
Ensure the pig is dry as can be and place it in the Caja China belly side up.
* Step 15
Put the lid on the box. Add approximately 12 pounds of charcoal to the top of the box and light.
* Step 16
After the charcoal is completely lit, use a metal rake to spread the coals out evenly.
* Step 17
After 1 hour, add 8 more pounds of charcoal. Repeat this 2 times, once at the 2 hour mark and again at 3 hours of cooking time.
* Step 18
After 4 hours of cooking, remove the top grate and shake off the ash. Set it on the installed stand.
* Step 19
Now remove the lid and dump the hot ashes into a metal bucket.
* Step 20
Put the lid back on and place the coal tray back in place on the lid. Now you can remove both and set them on the installed stand to give yourself access to the pig.
* Step 21
Flip the pig. Simple pick up one end of the pig and flip end over end.
* Step 22
Using a sharp knife score the skin with large X's between the grating wire.
* Step 23
Put the lid with charcoal pan back on and add 8 pounds of fresh charcoal to the hot charcoal.
* Step 24
After 30 minutes, check the pig. If the skin is crispy, remove from the box. Otherwise, replace the lid and cook for another 10 minutes and check again. Repeat this as many times as is necessary to get the desired crispness.
* Step 25
Remove the pig from box. Remove the holding grate. Slice and serve. I like to separate the skin into separate pans and cut the meat into bite size chunks.
* Step 26
Serve with Hawaiian rolls, corn tortillas, or lettuce wraps. Add BBQ, hoisin, or tomatillo sauce and enjoy.
Note: if there is a photo you can click to enlarge it
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