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1
Make marinade: peel and mash the garlic cloves.
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2
Mix all the ingredients together in a bowl.
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3
Let stand for a minimum of 1 hour.
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4
Strain marinade and then inject the marinade into the pig.
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5
Let marinate overnight, in the refrigerator, for best results.
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6
Open the pork by the belly, but do not cut or poke holes into the upper or side skin.
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7
Place the grease tray inside the Caja China.
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8
Tie the pig in between the grids, on its back, and place in the grease tray.
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9
Close the Caja China with the ash pan and charcoal grid.
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10
Allow 4 inches of separation between the roast and the ash pan.
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11
We recommend the pork be at room temperature at the time of roasting.
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12
Prepare the charcoal: we recommend Kingsford Charcoal because it lights faster, burns evenly, and lasts longer.
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13
Never use instant charcoal.
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14
Start with 14 pounds of charcoal for Caja China Model #1 and 16 pounds for Model #2.
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15
Place the charcoal into 2 piles of equal size, on each end of the charcoal tray.
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16
Never place charcoal on center of tray.
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17
Add lighter fluid and light.
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18
When the charcoal is lit for 15 minutes, distribute it evenly throughout the tray.
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19
Once this process is completed, roast pork for 3 hours, without opening the Caja China.
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20
Add more charcoal after 1 hour and distribute evenly throughout the tray.
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21
After 3 hours, wearing heavy-duty silicone mitts, remove the charcoal tray, ash pan, and dump the ashes.
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22
Then turn the pork over and cut into the skin, every 4 to 6 inches.
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23
Place the ash pan and charcoal tray, filled with new charcoal, back into position and continue the roasting process.
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24
Check the skin after 20 minutes, slightly opening the box by 1 of the corners.
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25
You can continue this process until the skin's crispness is to your liking.
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26
For a pig this large, it will probably require a full hour on its second side.
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27
Remove the pork from the Caja China.
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28
Deposit the contents of the grease tray into a container, let cool, and discard with trash.
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29
You can slice the pork with a plate; it is not necessary to use a knife.
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30
This recipe was provided by professional chefs and may have been scaled down from a bulk recipe provided by a restaurant.
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31
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
