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1
Two days prior to roasting the pig, make the brine.
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2
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.
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3
Stir the pot frequently to prevent forming a lump of salt and sugar on the bottom of the pot.
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4
While the pot simmers, peel the garlic and crush it.
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5
Also thinly slice the ginger.
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6
Once the salt and sugar has completely dissolved, turn off the heat.
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7
While the water is still hot add the garlic, ginger, whole cloves, bay leaves, and peppercorns.
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8
Allow the mixture to cool to room temperature.
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9
Using a hammer and a thick spine knife or sharp hatchet, split the backbone of the pig from inside the cavity.
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10
Place the pig in a large watertight cooler.
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11
Add the apple juice, the remaining water, ice, and the salt/sugar water mix to the cooler.
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12
Cut the oranges into quarters.
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13
Squeeze the juice of these pieces into the cooler.
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14
Throw the orange peel into the cooler with the pig.
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15
Ensure the pig is completely covered with brine.
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16
Check the pig daily to ensure there is still plenty of ice in the cooler and that the pig remains below 38 F.
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17
After 48 hours of brining, empty the cooler of brine.
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18
Remove the pig and thoroughly rinse with cold water.
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19
Place the pig in the wire rack that comes with La Caja China.
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20
Ensure the pig is dry as can be and place it in the Caja China belly side up.
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21
Put the lid on the box.
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22
Add approximately 12 pounds of charcoal to the top of the box and light.
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23
After the charcoal is completely lit, use a metal rake to spread the coals out evenly.
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24
After 1 hour, add 8 more pounds of charcoal.
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25
Repeat this 2 times, once at the 2 hour mark and again at 3 hours of cooking time.
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26
After 4 hours of cooking, remove the top grate and shake off the ash.
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27
Set it on the installed stand.
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28
Now remove the lid and dump the hot ashes into a metal bucket.
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29
Put the lid back on and place the coal tray back in place on the lid.
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30
Now you can remove both and set them on the installed stand to give yourself access to the pig.
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31
Flip the pig.
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32
Simple pick up one end of the pig and flip end over end.
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33
Using a sharp knife score the skin with large X's between the grating wire.
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34
Put the lid with charcoal pan back on and add 8 pounds of fresh charcoal to the hot charcoal.
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35
After 30 minutes, check the pig.
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36
If the skin is crispy, remove from the box.
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37
Otherwise, replace the lid and cook for another 10 minutes and check again.
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38
Repeat this as many times as is necessary to get the desired crispness.
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39
Remove the pig from box.
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40
Remove the holding grate.
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41
Slice and serve.
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42
I like to separate the skin into separate pans and cut the meat into bite size chunks.
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43
Serve with Hawaiian rolls, corn tortillas, or lettuce wraps.
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44
Add BBQ, hoisin, or tomatillo sauce and enjoy.
