Bring Out The Best in Your Whole Pig Roast

Whole Pig Roast – The Secret Way To Roast a Whole Pig Efficiently

Posted on January 14, 2011 by admin

 

 

Whole Pig Roast

 

The Key To Cooking a Whole Pig Roast

 

 

Time. It’s all about time. You have to brine [the pig] for 24 hours. I actually didn’t have a container big enough for this guy so I got a huge garbage pail and spent a little time on his head, then a little time on his ass. It looked like a pig in a jacuzzi in my walk-in. After that, it’s maybe another 24 hours of hanging it to dry out so that when you put it in to roast, it gets crispy quicker. And then, it’s all about the Whole Pig Roast. This pig (an 80 pounder) will take about four hours until it’s totally cooked by using La Caja China Roasting box.

How would someone do this at home? The kit that I have now is really inexpensive, less than a barbecue. It’s the La Caja China, which is like a box that people have used for generations to cook Whole Pig Roast. You can buy it online and I can tell that this will really bring out the best when you roast your pig.

How Does One Get A Whole Pig Roast?

Hmm… I’m not sure. I guess if you have a butcher–not a lot of people have butchers anymore–go to your butcher. Or, go to a restaurant that you know that deals with good product. Like, I could definitely hook somebody up with a pig.

Be careful… you might end up with a thousand pig requests next week. So, what do you do with the pig once it’s done cooking? I’m gonna take it out and let it rest a little while, let all the juices come together. Then, I’ll start breaking it down, debone all of it, try to see how many portions I’m gonna get, probably 50 or 60. I’ll separate it into legs, loins and ribs, arms and head, and try to give a bit of each to everyone. It’s gonna be a total mess. There’s gonna be juice everywhere. It’s gonna be fun preparing a Whole Pig Roast.

Why Do You Think The Idea of Cooking a Whole Pig Roast is Fun?

I think people want to return to simple things. If I wasn’t cooking with the La Caja China, I’d be taking the head off, using the legs for sausage, the loins to roast, the saddle to make a roulade or porchetta. It’s the oldest way of cooking, really. But a lot of people have forgotten how to get a whole animal, break it down and actually make something out of it. You know, butchering is one of the prettiest things to watch.

Most of all, you are doing it with La Caja China. This is the fastest and the most efficient way to roast your pig, and on top of that the meat will come out tender and juicier! Unlike other roasting box that takes a very long time before it cooks your pig,La Caja China saves you time because of its fast roasting time, it saves you money because of its inexpensive price and above all it delivers the best results in your Whole Pig Roast