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The first step is to place the hog ribs up between the two interior racks and secure with the s hooks.
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Place the charcoal / ash pan on top to enclose the box, and the charcoal grid above it.
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Then add 15-18 lbs.
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of charcoal onto the top grid of your pig roaster and ignite.
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Allow about 20 minutes for the coals to grey evenly before spreading them across the entire surface of your roast box.
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At this point you will begin timing the cooking process, allowing an hour before removing the ash by lifting and sifting the charcoal grid, then emptying the ash from the pan.
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Now you are ready to add 10 lbs.
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of fresh charcoal to your Caja China grill.
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Allow another hour and follow the same procedure to remove the ash and add new charcoal.
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After the third hour, it is time to flip the pig!
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Grip the ends of the top rack and carefully flip the pig so that the skin side is up.
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Replace the charcoal / ash pan and grid and add 10 lbs.
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of fresh charcoal to your Caja China / Cajun Microwave.
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This time you should only need about 45 minutes to crisp the skin.
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A good idea is to score the skin to allow some of the juices to be rendered from the fat during cooking.
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Once the skin has reached a bronze tone, you are done!
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If you have a meat thermometer, check the temperature of the meat.
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The desired temperature for cooking to be complete is about 180 degrees.
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One of the greatest attributes of La Caja Asadora (Spanish for The Roasting Box) is its ability to function like a huge pressure cooker, and complete a whole pig roast in just 4 hours!
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Visit http://www.shoplatintouch.com for Caja China Roasting Box grills and accessories, including absolutely mouth-watering cookbooks and marinades.