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1. To brine the pig, in a nonreactive container large and deep enough for the pig to be submerged (such as a clean plastic 30-gallon trashcan), combine the water, salt, and sugar
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2. Mix until salt and sugar are completely dissolved. Slide the pig into the brine, cover and refrigerate, fully submerged, for 24 to 48 hours.
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3. Line a large baking sheet with parchment paper.
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4. To make the marinade, combine the achiote paste, garlic, oregano, vegetable oil, orange juice, and salt and mix well.
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5. Lift the pig out of the brine, discard the brine, and pat the pig completely dry.
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6. Place the pig on the baking sheet or in a large nonreactive container and pour the marinade over it, using your hands to rub the marinade all over, inside and out, to completely coat.
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7. Cover and refrigerate overnight.
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8. Remove the pig from the marinade, discarding any marinade left in the container.
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9. To roast the pig in a Caja China or other roasting box, set up the box and preheat according to the manufacturer's instructions. Season the pig inside and out with the extra virgin olive oil and kosher salt. Arrange the pig skin-side down in the cooking cage, place it in the Caja China, and cover. Roast the pig until cooked through (the meat will be falling off the bone), 2 1/2 to 3 hours. Turn the cage over and continue to cook the pig until the skin is crispy, about 30 minutes more.
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10. Carefully the remove the pig from the roasting box, take it out of the cage, and set it on a carving board. Allow the pig to rest for 10 minutes before carving.
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1. To roast the pig in a conventional oven, preheat the oven to 375u00b0F.
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2. Line a large roasting pan with aluminum foil and set a heavy-duty rack in the pan. Place the pig skin-side up on the rack and brushthe skin with the extra virgin olive oil and salt.
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3. Cover the roasting pan tightly with aluminum foil and roast the pig for 1 hour.
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4. Lower the heat to 325u00b0F and continue roasting for 1 hour more.
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5. Remove the foil and roast until the skin is crispy and the meat is falling off the bone, about 1 hour more.
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6. Remove the pig from the oven and allow it to rest for 10 minutes before carving.
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7. Once the roasted pig is properly rested, carefully remove the skin in its entirety, one side at a time, using a pair of tongs and a kitchen knife; cut or tear the skin into individual-size portions.
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8. From there, simply pull the meat away from the bone. Season the carved pork with Arbequina olive oil and sea salt. Serve with beans and rice and Mojo Criollo sauce, and garnish with crispy skin.
