Jalapeno-and-Citrus Roasted Pig Recipe

Name: Jalapeno-and-Citrus Roasted Pig
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds oranges, juiced (rinds reserved); 5 pounds lemons, juiced (rinds reserved); 5 pounds limes, juiced (rinds reserved); 5 pounds fresh jalapenos, halved lengthwise; 5 bunches cilantro, roughly chopped; 10 pounds kosher salt; 16 pounds ice; 1 100 -pound pig, head and trotters removed, butterflied, bone out to the first leg joint (ask your butcher to do this); 1 extra-large cooler (3 to 4 feet long); La Caja China roasting box; 2 1/2 16 -to-18-pound bags charcoal

Servings: persons

5 pounds oranges, juiced (rinds reserved)
5 pounds lemons, juiced (rinds reserved)
5 pounds limes, juiced (rinds reserved)
5 pounds fresh jalapenos, halved lengthwise
5 bunches cilantro, roughly chopped
10 pounds kosher salt
16 pounds ice
1 100 -pound pig, head and trotters removed, butterflied, bone out to the first leg joint (ask your butcher to do this)
1 extra-large cooler (3 to 4 feet long)
La Caja China roasting box
2 1/2 16 -to-18-pound bags charcoal

1
Make the brine: Combine the citrus juices and rinds, jalapenos, cilantro, salt, ice and 8 gallons water in the cooler and mix until well combined.
2
Add the pig belly-side up, making sure it is submerged.
3
Place the cooler in a cool place to brine for 24 hours.
4
Set up the La Caja China according to the directions.
5
Remove the pig from the brine; pat it dry.
6
Arrange it between the 2 grates of the La Caja China, using the hooks to secure.
7
Place in the box skin-side down.
8
Place the ash pan and charcoal grid on top of the box, then pile 16 pounds of coals on top and ignite.
9
Spread out the coals and let cook, undisturbed, until the meat is cooked through, about 3 hours, adding more coals every hour.
10
Carefully open the La Caja China.
11
Using heatproof gloves, flip the pig (and the grates) so it is skin-side up.
12
Use a sharp knife to score X's in the skin, being careful not to pierce through to the meat.
13
Place the top back on the box.
14
Cook until the skin is crisp, about 45 more minutes.
15
Let rest at least 20 minutes.
16
To serve, carefully remove the pig and carve.
17
Photograph by Steve Giralt

809

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 pounds oranges, juiced (rinds reserved), 5 pounds lemons, juiced (rinds reserved), 5 pounds limes, juiced (rinds reserved), 5 pounds fresh jalapenos, halved lengthwise, and more.

Yes, Jalapeno-and-Citrus Roasted Pig falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jalapeno-and-Citrus Roasted Pig

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions